Lemon Posset
By: Hayley Edwards ...
Published: Wednesday, December 2, 2009 - 3:27pm

Ingredients




600 ml double cream
130 grams caster sugar
2 large unwaxed lemons –zest and juice

Preparation

1 Place the double cream and the sugar into a large pan over a low heat and slowly bring to a boil, stirring with a wooden spoon so that the sugar and cream are mixed well. 2 Boil for three to five min, until the mixture has thickened and coats the back of the spoon. 3 Remove from the heat and allow to cool slightly 4 Whisk in the lemon juice and zest. 5 Pour the lemon cream mixture into your serving glasses or ramekins and refrigerate for at least three hours. 6 To serve you could always grate some more lemon zest over the top

About


Serves 4/6 Cooking time 20 min + refrigeration 3-4 hours