Lemon Posset

By • February 21, 2011 • 0 Comments

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Serves 6

  • 2.5 cups whipping cream
  • 2 lemons, juice and zest of
  • 1 lemon, juice of
  • 2/3 cups granulated sugar
  1. Bring to a simmer over low heat the whipping cream.
  2. Add the sugar and simmer, stirring occasionally, for 3 to 4 minutes
  3. Take off the heat and add the juice and zest of 2 lemons. It should start to thicken almost immediately.
  4. Taste and add more lemon juice if not tart enough. It should taste sweet, creamy and tart at the same time.
  5. Allow to cool for 10 minutes and then spoon into serving dishes or stemware if you are using this as your serving medium.
  6. Cover the surface with cling film to stop a skin from forming and refrigerate for a minimum of 3 hours or overnight to allow to set.
  7. Serve with plain butter cookies or shortbreads.
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