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Lemon posset recipe

This easy lemon posset recipe makes a remarkable, tangy dessert

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  • Serves 12

  • Prep time 5 mins

    plus chilling
  • Cooking time 10 mins

  • Total time 15 mins

    plus chilling
  • Skill level Easy

  • Calories 420 per serving

  • Prepare ahead yes

Ingredients

  • 850ml (1½pt) double cream
  • 225g (8oz) caster sugar
  • 4 lemons

Preparation

  1. You will need a saucepan with a capacity of 3 litres (5¼pt) as the mixture needs to boil vigorously. Place the double cream and sugar in the pan. Strip the peel from the lemons with a potato peeler and add to the cream. Bring the mixture to a rolling boil and allow it to boil vigorously for 5 minutes, whisking occasionally. Squeeze the juice from the lemons and add to the cream. Remove from the heat and strain through a sieve.

  2. Pour the mixture into small ramekins immediately. If you are using glass dishes, allow the mixture to cool slightly and stir occasionally to prevent a skin from forming. Chill in the fridge for a minimum of 4 hours. Decorate with raspberries or strawberries