Lemon Posset

600ml Double Cream
200g Golden Caster Sugar
3 Lemons
(juice of 2 and zest of 3!)

Place cream and sugar in to a large pot on a low heat, stirring until sugar is dissolved
Bring to a simmer and bubble for 1 minute
Take off the heat and stir in lemon juice and zest
Decant in to individual small bowls or containers
Carefully cover touching the clingfilm on the surface so it does not form a skin
Cool for at least 3 hours or ideally overnight

1 lemon = 2 tablespoons lemon juice
1 lemon = 1 tablespoon lemon zest

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