Lemon Posset

Fri, 1 September 2023

INGREDIENTS:
475 mls heavy cream
150 g sugar
75 mls fresh lemon juice (2-3 large lemons)
2 teaspoons grated lemon zest (from 1 lemon)

 

METHOD:
1. Bring cream and sugar to boil over a medium-high heat, stirring until sugar dissolves.
2. Reduce heat to medium, and boil 3 minutes, stirring constantly, adjusting heat as needed to
prevent mixture from boiling over. Remove from heat.
3. Stir in lemon juice and zest. Leave to cool for 10 minutes.
4. Stir mixture again and divide among six ramekins or glasses.
5. Cover each ramekin with plastic wrap and chill until set, 1 hour or overnight.
6. Allow to set completely before garnishing Garnish with lemon zest, berries or mint.