Lemon Posset
An incredibly simple, classic British dessert with just 3 ingredients and a wonderfully sharp, creamy taste. It's surprisingly elegant and requires no baking.
Equipment
- Saucepan
- 4 Ramekins or Glasses
Ingredients
Posset
- 600 ml double cream heavy cream
- 150 g sugar
- 2 large lemons juice only (approx. 80-90ml)
To Serve
- shortbread cookies
- lemon zest for garnish
Instructions
- Pour the cream into a saucepan and add the sugar. Heat gently, stirring continuously, until the sugar has completely dissolved. Do not let it boil.
- Once the sugar is dissolved, remove the pan from the heat and stir in the lemon juice. The mixture will thicken slightly.
- Strain the mixture through a fine sieve into a jug to remove any potential lumps.
- Divide the mixture between 4 small glasses or ramekins. Cover and chill in the refrigerator for at least 4 hours, or overnight, until set.
- Serve chilled with a piece of shortbread and a sprinkle of lemon zest.
Notes
The acid in the lemon juice is what sets the cream. Ensure you don't boil the cream after adding the lemon juice, as it can curdle. For a smoother texture, straining is recommended.
Nutrition
Calories: 550kcalCarbohydrates: 42gProtein: 3gFat: 45gSaturated Fat: 28gCholesterol: 160mgSodium: 45mgPotassium: 150mgSugar: 40gVitamin A: 1800IUVitamin C: 20mgCalcium: 80mgIron: 0.1mg
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