Lemon posset
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 4
Ingredients
- 600ml double cream
- 175g golden caster sugar
- 3 lemons, juiced and zested (approx 75ml juice)
Method
- STEP 1
Pour the cream into a medium saucepan, stir in the sugar and two-thirds of the lemon zest. Bring to the boil, turn down to a gentle simmer and whisk frequently for 3-4 mins until the sugar has melted.
- STEP 2
Remove from the heat, leave to cool slightly then whisk in all the lemon juice. Pour into a jug, then divide between four individual serving dishes.
- STEP 3
Leave to cool to room temperature, then chill in the fridge for at least 6 hrs, or overnight. When ready to serve, scatter over the remaining lemon zest.
