Ingredients

  • 600 ml double cream
  • 150 g caster sugar or vanilla sugar
  • 3 medium lemons juice

Lemon Posset

It's remarkable that something that takes only minutes to make tastes so luxurious. Serve it as it is, with small shortbread biscuits, or with a few raspberries later in the summer.

Method

  1. Pour the cream into a large saucepan and add the sugar.
  2. Warm gently, stirring to dissolve the sugar, then bring to a boil and boil for exactly three minutes, without stirring.
  3. Remove from the heat and whisk in the lemon juice.
  4. Strain into a jug, then pour into six ramekins or small glasses.
  5. Cool, cover, and refrigerate for four hours before serving.

Servings

6

Category

yes

Source

Hugh Fearnley-Whittingstall