This zesty, creamy dessert is very easy to make. The cream gives a luscious thick texture while the lemon juice adds a delightful zing to freshen the palate.
- 225 ml thickened cream
- 65 g caster sugar
- freshly squeezed juice 1 lemon, plus zest to decorate
- 2 almond biscotti or shortbread biscuits, to serve (optional)
- Mix the cream and sugar together in a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar. Turn the heat down to a simmer and stir for 1-2 minutes until the bubbles are quite large. Add the lemon juice and whisk thoroughly.
- Pass this mix through a fine sieve into a bowl and leave to cool for about 5 minutes. Skim off any air bubbles, then pour the posset into your serving glasses. Leave to cool completely, then place the glasses in the fridge for at least 2 hours. When the lemon posset is set, serve it with shortbread or biscotti, if you like.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||33.3 g|
|Total carbohydrates||58.7 g|
|- Sugars||43.6 g|
|Dietary fibre||1.1 g|