This dessert has a little history behind it. The idea came from drinking copious amounts of Arnold Palmer (made of half unsweetened iced tea and half lemonade) on the golf course in blistering hot weather.
Refreshing on the golf course, I figured it has to work at the end of a meal. It was also a dessert that I did for my “interview” dinner so needless to say it was my first dish on the menu.
So second go round we thought that a little “English” would give it a twist. The base is a lemon posset that is the English element; it relies on the acid setting the cream. It is topped with an Earl Grey jelly and sorbet and finished with a lavender foam. For all you anti lavender people, you will be converted; trust me, I was! It is accompanied with shortbread and white chocolate Chantilly - it is really cool how all the flavors work together. I don’t like the glass that it is in now but will be working on that - I can live with it as I see a lot of them glide past me straight into the dining room.