Lemon Posset
Lemon Posset
A tasty and easy to make pudding.
Makes 4 large portions or 6 smaller ones - best served in champagne coupes or ramekins.
Ingredients
600ml double cream
200g caster sugar
Zest of 3 lemons, plus 75ml lemon juice
Instructions
1. Heat the cream and caster sugar in a pan gently until about to boil (bubbles starting to form around the edges). Be sure to stir (don't let it catch). Take off hob.
2. Add the lemon zest and lemon juice. Stir well. They do say you should pass this through a sieve but I've never found the need to do so.
3. Put in the coupes or ramekins and allow to cool. Cover with cling film. Then place in fridge for a minimum of 3 hours.
Serve with a few raspberries and a shortbread biscuit (preferably freshly baked).
Tip: To zest lemons place some cling film on the prickly side of your box cheese grater and zest/grate away. Then remove the cling film and wipe the zest off the film. A way more efficient and cleaner way of zesting lemons.
A tasty and easy to make pudding.
Makes 4 large portions or 6 smaller ones - best served in champagne coupes or ramekins.
Ingredients
600ml double cream
200g caster sugar
Zest of 3 lemons, plus 75ml lemon juice
Instructions
1. Heat the cream and caster sugar in a pan gently until about to boil (bubbles starting to form around the edges). Be sure to stir (don't let it catch). Take off hob.
2. Add the lemon zest and lemon juice. Stir well. They do say you should pass this through a sieve but I've never found the need to do so.
3. Put in the coupes or ramekins and allow to cool. Cover with cling film. Then place in fridge for a minimum of 3 hours.
Serve with a few raspberries and a shortbread biscuit (preferably freshly baked).
Tip: To zest lemons place some cling film on the prickly side of your box cheese grater and zest/grate away. Then remove the cling film and wipe the zest off the film. A way more efficient and cleaner way of zesting lemons.
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