Recipe

lemon possett

This is a modern take on a traditional dessert and it’s delicious!

300 ml double cream

75g  caster sugar

finely grated zest of 1 small lemon

2 tbsp lemon juice (from above lemon)

• Combine the cream, sugar & lemon zest in a small pan over a low heat and stir constantly until the sugar is completely dissolved.  
• When bubbles start to form around the edges of the mixtures continue cooking without stirring for 2 minutes. Do not let the mixture come to a rolling boil.  
• Take the pan off the heat, add the lemon juice & stir in thoroughly. 
• Strain the mixture through a sieve into a jug.

Pour into 4 small glass dishes or ramekins.  Cover them with cling film and chill in the fridge for at least two hours.

Cookery Editor