Lemon Posset Recipes | The Cooking School, at Dean Clough

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Recipes

Lemon Posset

Tuesday 13th December 2011 3:43 PM

Creamy, delicious and tangy!

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

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

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