Three-ingredient Lemon Posset
These zesty little puds are my take on the classic posset – a medieval drink of curdled milk that has made a comeback as a modern-day dessert. You can make the possets well ahead of time and keep them in the fridge before serving
|2 x 284ml||cartons of double cream|
Prepare the serving glasses by placing them in the fridge to chill.
Put the cream and sugar in a saucepan over a medium heat. Whisk them together and bring to the boil slowly. Simmer for 2 to 3 minutes – the mixture should turn a rich yellow colour – before taking the pan off the hob.
While the mixture cools, grate the zest from all 3 lemons and squeeze the juice from 2. Add the juice and two-thirds of the zest to the cream mixture and whisk thoroughly until it is smooth.
Pour into the serving dishes and scatter the remaining zest on top.
Chill in the fridge for at least 3 hours before serving.
Tip: These taste great with a crunchy biscuit on the side – try a ginger biscuit, pistachio biscotti or one of my shortbread rounds (see page 20).