Lemon Posset
Print Recipe
Rich, silky, not too sweet.
Course
Dessert
Cuisine 
Ingredients
- 250 ml double cream fløde 48%
- 75 g caster sugar
- 1 lemon
Instructions
- Put the cream and sugar in a small saucepan. Heat gently, stirring, till it just reaches a boil. Let it bubble for exactly 2 minutes — no more, or it’ll scorch and start tasting like regret.
- Juice the lemon and zest half of it.
- Take it off the heat, stir in the juice and zest, and watch it thicken almost instantly.
- Pour into four small glasses or ramekins.
- Cool to room temperature, then chill at least 4 hours.
- It’ll set like satin, somewhere between mousse and custard.
Notes
Serve it with shortbread, crushed biscuits or a handful of redcurrants