Chateau Impney, Droitwich, Worcestershire, built in 1875 by industrialist John Corbett for his French wife, Hannah, is now an upmarket hotel. Extravagantly built, Corbett reflected the design of Parisian architecture to ease his wife’s longing for home. Alas, the marriage was unhappy and she did not remain there.
Mum worked in the restaurant throughout the 1980’s and 1990’s as a silver service waitress. It was here where she met Ornelus, a chef at the hotel. He was deeply in love with Mum and tried hard to win over her affection. And he did this by regularly cooking us Michelin-starred dishes. Arms laden with quality produce, he would descend upon our kitchen and cook up Steak Diane, Duck à l’Orange, or Asparagus with Hollandaise Sauce. However, it was to no avail. Mum appreciated his food, but did not take it further. The affair fizzled out, which left Ornelus heart-broken.
This recipe is very similar to his signature dessert, lemon posset, but has been embellished with biscuit crumbs for allure.
310g (11oz) lemon curd, shop-bought * 5 tsp limoncello or lemon juice * 470ml (15 floz) double cream * 9 digestive biscuits, crushed * 2 meringue nests, lightly crushed * 2 tsp lemon zest
Put the lemon curd and limoncello (or lemon juice) in a bowl and mix. Whisk the double cream until thick and holding its shape. Do not overwhip. Gently fold half of the lemon mixture into the cream until it is mixed in. Then partly fold in the remaining lemon mixture to create a lemon ripple effect. Chill in the fridge for 30 minutes.
Spoon the digestive biscuits into the bottom of wine glasses, then dollop the lemon cream into the glasses. Sprinkle the crushed meringue on top followed with a sprinkling of lemon zest for decoration. You may also want to serve with a glass of limoncello!
I have collated all my favourite recipes into one book, FOOD FOR ALL OCCASIONS.
There are more recipes in the section TRADITIONAL PUDDINGS, a selection of the best of British cakes and desserts.