TASTE:
Lemon Posset Recipe
Lemon Posset Recipe
From Manuscripts, Meows & Murder. Recipe from Felicity Cloake in The Guardian.
Serves 4
- Prep 5 min
- Cook 10 min
- Chill 2 hours+
Ingredients:
- 2 lemons, preferably unwaxed
- 125g = ½ C. white or golden sugar
- 425ml = 1.79C or 14.4 oz double cream (whipping cream)
- A pinch of nutmeg
- A pinch of ginger
- 1 TBSP flaked almond (optional)
- 1 TBSP candied peel (optional)
Directions:
Zest one lemon and put zest in a small pan
- Juice the lemons into a measuring cup. You’ll need 100ml= 3.5 oz. Pour into pan with zest.
- Add sugar to pan. Put on low heat, stirring until sugar has completely dissolved. Remove from heat and cover.
- Mix cream and spices in a medium pan. You can vary the spices, perhaps cinnamon instead of ginger and nutmeg, or a mix.
- Heat cream mixture until barely simmering. Remove from heat and add lemon syrup, whisking to combine.
- Decant posset into a jug to make for neater pouring. Divide among 4 small ramekins.
- Chill for 2+hours covered with plastic wrap to prevent picking up fridge smells.
Tip:
- Toast almonds until golden. Sprinkle over possets along with candied peel or extra zest to serve.
For a more substantial dessert, pair with shortbread or other small crunchy biscuit (cookie).