Lemon Posset

38 mins
Serves 4
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Directions

  1. 1Zest two lemons.
  2. 2Zest two lemons.
  3. 3Zest two lemons.
  4. 4Cut the lemons in half and scoop out the flesh.
  5. 5Cut the lemons in half and scoop out the flesh.
  6. 6Cut the lemons in half and scoop out the flesh.
  7. 7Cut the lemon flesh and juice it through a sieve.
  8. 8Cut the lemon flesh and juice it through a sieve.
  9. 9Cut the lemon flesh and juice it through a sieve.
  10. 10Heat double cream with sugar and lemon zest on a low heat for roughly 10 minutes or until it starts bubbling.
  11. 11Heat double cream with sugar and lemon zest on a low heat for roughly 10 minutes or until it starts bubbling.
  12. 12Heat double cream with sugar and lemon zest on a low heat for roughly 10 minutes or until it starts bubbling.
  13. 13Take it off the heat, then pour the lemon juice and stir.
  14. 14Take it off the heat, then pour the lemon juice and stir.
  15. 15Take it off the heat, then pour the lemon juice and stir.
  16. 16Pour the mixture through a sieve to remove the lemon zest.
  17. 17Pour the mixture through a sieve to remove the lemon zest.
  18. 18Pour the mixture through a sieve to remove the lemon zest.
  19. 19Pour them into lemon bowls.
  20. 20Pour them into lemon bowls.
  21. 21Pour them into lemon bowls.
  22. 22Refrigerate them for 3 hours or overnight.
  23. 23Refrigerate them for 3 hours or overnight.
  24. 24Refrigerate them for 3 hours or overnight.

Ingredients

  • 600 ml double cream
  • 600 ml double cream
  • 600 ml double cream
  • 180 g granulated sugar
  • 180 g granulated sugar
  • 180 g granulated sugar
  • 2 zest of lemons
  • 2 zest of lemons
  • 2 zest of lemons
  • 3 juice of lemons
  • 3 juice of lemons
  • 3 juice of lemons

Equipment

graterknifesievesaucepanwhisk