Lemon Posset

I seem to have done quite a lot of entertaining recently and I am working on coming up with the easiest entertaining recipes ever. This is one of them – the simplest dessert, ready in minutes, never goes wrong and yet is tastes very complicated and sophisticated. You can make your own shortbread, or you can do what I did and cheat. My favourite at the moment is Waitrose “Rose petal & Chinese tea”.

Lemon Posset

Serves 6

600ml/21fl oz double cream

150g/5oz caster sugar

2 large lemons, zest and juice only

place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool. Add the lemon juice and zest and whisk well. Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.

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