Food

Lemon Posset

Lemon Posset

Anyone who has ever been to England, or knows someone from England, knows they love their desserts (or puddings as they are called). Sticky toffee, melt in the middles, lemon drizzle – the list goes on. Making it even more difficult is the fact that these desserts are now easily able to be found in the shelves of grocery stores. This means that any meal can have a dessert that is both tasty, and easy to clean up.

 

It is tough to beat such a convenience. Unless of course, the desserts are actually easier to make than people realise. Sure, there is a mess, but that’s why we have dishwashers. It was while tucking into one of these desserts that I though: it is worth giving this a try. Having a bundle of lemons and blueberries needing use, I opted for a British classic: the Lemon Posset.

 

lemon possetIt is so easy, and such bursts with flavour, that it is worth trying. First, you need a few lemons to zest. Into some double cream (or whipped cream) mix in sugar and bring to a simmer until the sugar is dissolved into the cream, then a quick one minute boil. Into the cream mixture put in the zest and the juice of a lemon or two. While warm, pour into some ramekins  and place into a fridge for at least 4 hours. If you like, top with a bit of fruit.

 

That’s it! After 4 hours it should have thickened significantly, and jiggle. Ideally, make it really English by pairing with some tea and  a buttery biscuit.

Lemon Posset

Lemon Posset

Ingredients

  • 450ml double cream or whipping cream
  • 150g of granulated sugar
  • 2 lemons for juice and zest

Instructions

  1. Place cream and sugar into a pot on the stove, and slowly heat until the sugar has melted fully into the cream. Then bring the cream up to a boil for just over a minute.
  2. Take the cream off the heat, and stir in the zest from both lemons, and the juice from each as well. Stir to combine.
  3. Pour mixture into ramekins, top with a bit of fruit, and place in the fridge for 4 hours.
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