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Lemon posset

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Ingredients

Lemon posset

400 ml ml double cream double cream
100 g g icing sugar icing sugar
1 lemons lemon
(juice and zest)

To serve

2 shortbread biscuits shortbread biscuit
6 raspberries raspberry
0.5 lemons lemon
(zest only)

Lemon posset

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10 min
(93)

Method

Lemon posset is a true British classic, not to mention a very easy dessert to make which looks (and tastes) very impressive. While it is sweet, the zingy lemon stops the dessert from being too cloying, making it the perfect pudding.

  1. Gently heat the cream and sugar in a heavy based saucepan, stirring so the sugar dissolves completely. Bring to the boil and simmer for 1 minute, then remove from the heat and whisk in the lemon juice and zest.
  2. Divide the mixture between two small glasses and chill in the fridge for 4 hours, or overnight.
  3. Once set, garnish with raspberries and lemon zest and serve with a shortbread biscuit on the side.

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