Lemon posset

Prep: 10 mins
Cook: 5 mins
Lemon posset

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. 


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

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