Lemon Posset
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 900 ml Double cream (heavy cream (US/CAN) or (AUS) thickened cream)
- 250 g Caster sugar
- 3 Lemons (Zest and juice)
Method
- Zest 1 of the lemons onto a small plate and set aside (this will be for decoration).
- Zest the 2 remaining lemons and put into a large saucepan (save all of the lemon fruits for their juice).
- Add the cream and sugar to the saucepan with the zest and warm over a medium heat, stirring gently.
- Bring the cream to a boil, allow the cream to bubble for 1 minute and then remove the pan from the heat.
- Now juice the saved lemons and mix into the cream mixture, stirring well to combine.
- Pour into your individual glasses or ramekins. Carefully cover and pop into the fridge for minimum 2 hours or better, overnight.
- Before serving, sprinkle over the reserved lemon zest.