Lemon posset is a quick and easy dessert that we made on Christmas day with what we had in. We had intended to have Christmas pudding but found out that our guests did not like it. We often have it for a special occasion, or if we get some discounted cream in the summer as well. It so refreshing.
Ingredients for Lemon Posset
A carton of double cream (about 600ml)
200g of caster sugar
zest of 2 large lemons (or 3 smaller ones)
75ml of lemon juice
Method for Lemon Posset
- Put the cream in large saucepan and add the sugar.
- Heat gently until the sugar has dissolved.
- Bring the mixture to a simmer and allow it to bubble for about a minute.
- Turn the pan off and stir in the lemon juice and the zest.
- Divide into the serving containers. I sometimes put mine through a sieve when doing this as I don’t like zest bits
- I use small drinking glasses as containers and got 3 out of this mixture.
- Allow it to cool before putting it into the fridge
We added whipped cream on to the top and a raspberry for presentation. In summer we serve it with little ginger biscuits
This is one of my favourite desserts . Thanks for sharing x
No worries
I have all these ingredients so must give it a try.
Brilliant