Lemon posset
Prep:
10 mins
Cook:
5 mins
600ml double cream
140g caster sugar
2 large lemons, juice and grated zest
1 tsp lemon essence, we used Steenbergs Organic
To serve
Whipped cream
Handful of fresh raspberies, blueberries
Add the double cream to a large pan along with the sugar.
Bring gently to the boil and leave to simmer for 3 minutes.
Remove from the heat, add the lemon juice, lemon essence and the zest and mix well with a whisk.
Pour the mix into glasses or ramekins and chill in the fridge for 2-3 hours.
Pipe a little cream on top, garnish with raspberries and blueberries and serve with shortbread if desired.
Serves
6
Preparation Time
10 minutes
Cooking Time
5 minutes
Main ingredients
Dairy, Fruit
Recipe Type
Dessert, Easy, Entertaining
Special Info
Gluten free, Nut free, Egg free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
