Amalfi lemon syllabub
Check out this refreshing lemon dessert from Italian restaurant Bancone in Covent Garden. Bancone's easy recipe makes more lemony granita than you’ll need – store any leftovers in the freezer
Lemon posset
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 4
Skip to ingredients
- 600ml double cream
- 175g golden caster sugar
- 3 lemonsjuiced and zested (approx 75ml juice)
Nutrition: per serving
- kcal922
- fat80.6g
- saturates50.1g
- carbs46.5g
- sugars46.5g
- fibre0.7g
- protein2.5g
- salt0.09g
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.
