A simple yet show-stopping recipe for classic English lemon possets, a refreshing treat for a summertime gathering.
Prep Time: 25 minutes
Chill Time: 4-24 hours
Equipment Needed: Sharp knife, sieve, jug, large stove pan
Serving: Makes 6-8 Lemon Possets
Ingredients:
4-6 Fresh Lemons - Juiced and cored in halves (keep Lemon shells for serving)
5 tbsp Lemon juice (2 1/2 fl oz / 75ml)
2 cups Heavy cream (1 Pint / 600ml)
½ cup Caster sugar (4 1/2 oz / 120g)
Method:
1. Slice your lemons in half vertically.
2. Carefully core out the lemon pulp and place in a large bowl. Using a paper towel, dry the inside of each lemon shell.
3. Using a masher or pestle crush and squeeze the pulp to get as much of the lemon juice out as possible.
4. Pour the juice through a sieve to collect the lemon juice, and weigh out 80ml of the lemon juice needed for the posset mix.
5. Place the cream and sugar into a large pan. Bring to a boil.
6. Remove from the heat and whisk in the lemon juice.
6. Pass the whole mixture back through a sieve and into a jug. Pour into the empty lemon shells or glass ramekins.
7. Chill in the fridge overnight or for at least 4 hours.
Notes:
-Serve with Shortbread biscuits, fresh raspberries or fruit compote for a show-stopping dinner party dessert.
