Hey there everyone!
Strangely enough, cloudy old England has had a fantastic wave of sunshine as of late!
I can’t say I’m a fan of the heat, the lobster look just isn’t for me, but it does give some great excuses to get a little indulgent with chilled food, especially dessert wise!
Today, I want to show you one of my tasty, easy dessert treats which can be cooked in no time and ready to refresh you in under an hour!
This Lemon Posset as show on “Cookery School” is deliciously creamy and indulgent so you may want to do what I have and make smaller portions rather than a few large ones.
I used shot glasses for my Posset’s but just about anything will do, just make it matching for a classy impressive look!
Using smaller glasses to serve more also means this is a really economical dessert as there are just three ingredients though I would still insist on the extra money for unwaxed lemons as they have so much more juice and flavour!
Serves anything between 4 and 14 depending on your serving glasses
600ml Double Cream
140g Caster sugar
Grated zest & juice of 2 unwaxed lemons
In a large saucepan, heat the cream and sugar until small bubbles form, just before boiling point or to 82°C if you’re unsure.
Whisk in lemon zest and juice and bring to the boil for 30 seconds, whisking constantly.
Remove from the heat and let stand until cool, if all has gone well you will notice how thick it has gotten!
Now pour your mixture into your serving glasses of choice and refrigerate for 30 minutes!
It’s as simple as that!
For added deliciousness you could pour melted chocolate into your glasses and let it set before adding your posset mix on top or you could crush some shortbread pieces into the serving glasses and as a final flourish, add extra on top when set!