Lemon Posset
Twenty minutes on a Sunday for a week of puddings straight from the fridge 👍
Depending on your portion control, you could eek this out to 7 servings or so. I find the best way is to use some kitchen scales and weigh out about 80g per serving.
- 6
- 10 minutes
- 10 minutes (plus cooling time)
Ingredients
- 3 unwaxed lemons
- 150 g sugar
- 600 ml double cream
Directions
- Add sugar and cream to large, heavy bottomed saucepan and put over low heat.
- Zest the lemons using the fine side of a grater. Juice the lemons into a bowl for later.
- Add 3/4 of the zest to the pan. Stir occasionally while the sugar dissolves.
- Bring mixture to a boil and continue to boil for about 8 minutes stirring continuously.
- Remove from heat and let the mixture cool for a minute or two.
- Add the lemon juice to the pan and whisk to combine.
- Divide between 6 ramekin dishes (or glass tumblers etc)
- Leave to cool then sprinkle with remaining zest. Cover and store in fridge for up to a week.
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