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Expert tuition at the UK's award winning Cooking School.
Our Recipes are at the heart of our cooking courses and the best way to create new and mouth-watering recipes is to join us at The Cooking School, but to get you in the cooking mood here are a few of our simple but tasty dishes for you to try at home.
 

Lemon Posset

Tuesday 13th December 2011 3:43 PM

Creamy, delicious and tangy!

Ingredients

600ml double cream
200g caster sugar
juice of 2½ lemons

Equipment

- measuring jug
- sharp knife
- chopping board
- lemon squeezer
- saucepan
- whisk
- scraper
- strainer
- dessertspoon
- 4 serving glasses or dishes

How to make it

1. Heat the cream and sugar to boiling point. Simmer for 30 seconds.



2. Remove the pan from the heat. Add the lemon juice and whisk well. Strain into a measuring jug. Pour into the serving glasses or dishes.



3. Allow to cool, then refrigerate until set. Serve.



CHEF'S TIPS



Make sure the cream and sugar mixture reaches boiling point otherwise the Posset may not set.



Straining the boiled liquid ensures a smooth result.



Posted 3:43 PM | Permalink

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