Lemon Posset
Preparation time
Cooking time
Total time
A light and delicious end to a Sunday lunch or a mid-week meal, this dessert is a great make-ahead recipe.
Marissa: www.marissa.co
Recipe type: Dessert
Cuisine: British
Servings: 8
Ingredients
- 660ml double cream
- 200ml lemon juice and zest (+-4 small or 2 extra-large Italian unwaxed lemons)
- 250g caster sugar
Method
- Use a large high sided pot, this prevents the mixture from bubbling over as the mixture rises up 4 times its volume.
- Stir all the ingredients together the mixture will become gloppy, don't worry, keep stirring on low heat.
- Once the mixture comes to a boil, time for exactly 5 minutes, stirring occasionally to prevent the sides from burning.
- Pour into espresso or tumblers depending on the meal you have served.
- This mixture filled 8, 200ml tumblers halfway up the glass, leaving space for fruit, crushed meringues or white chocolate shavings.
- This mixture will fill 10-12 espresso cups depending on how large they are.
Tips
This recipe can easily be halved.
Use unwaxed lemons.
Use the freshest cream with the longest date that you can find on the shelf.
Use unwaxed lemons.
Use the freshest cream with the longest date that you can find on the shelf.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/lemon-posset-recipe/