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Lower-Fat Lemon Posset

by Jane Curran on Thursday, 1 March 2012

Lower-fat lemon posset takes just 15 minutes to make using just four ingredients

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  • Serves 6

  • Prep time 5 mins

    plus 4 hours cooling
  • Cooking time 10 mins

  • Total time 15 mins

  • Calories 165 per serving

  • Prepare ahead yes

Ingredients

  • 425ml (14½fl oz) half-fat crème fraîche 

  • 100g (4oz) caster sugar 

  • 2 lemons
  • raspberries, to serve
You will need
  • 6 ramekins or small glasses

Preparation

  1. Place the crème fraîche and sugar into a large saucepan – big enough to allow the mixture to boil vigorously. Strip the peel from the lemons with a potato peeler (it gives a more intense flavour) and add to the crème fraîche. Bring the mixture to a rolling boil and allow it to boil vigorously for 5 minutes, stirring often so the bottom doesn’t burn. Squeeze the juice from the lemons and add to the crème fraîche. Remove from the heat and strain through a sieve. 


  2. Pour the mixture into ramekins or glasses. If you’re using glasses, allow the mixture to cool slightly before pouring. Chill in the fridge for a minimum of 4 hours. The set will be slightly softer than one traditionally made with cream, so don’t worry if it doesn’t firm up as much as you expected. Decorate with the raspberries. The possets will keep in the fridge for 3 days.