Barbara, from West Melton...
Lemon Posset
This recipe is so easy to make and it tastes absolutely devine!
I was fortunate to take part in a lunch and learn class at Jo Seagars at Oxford and we made it as part of the lunch menu.
Its a winner because everybody will want more!!
14 Votes
Since August 31st
Ingredients
- 600 ml cream
- 3/4 cup caster sugar
- grated rind and juice of 2-3 lemons
Directions
- Place cream and caster sugar in a small saucepan and stir as you bring to the boil.
- Boil for EXACTLY 3 minutes (this timing is very important for the chemistry to work.
- Remove from heat and whisk in the grated rind and lemon juice.
- Taste and add a little more lemon if not sharp enough
- Cool then pour into small glasses and chill completely for 4-6 hours or better still overnight.
- Serve with a small dollop of lightly whipped cream and grated lemon rind sprinkled over.
| Serves | Prep Time |
|---|---|
| 10 small | 5 minutes |
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