Lemon Posset
Directions
- 1Zest two lemons.
- 2Zest two lemons.
- 3Zest two lemons.
- 4Cut lemons in half and scoop out the flesh. This is optional; you can use the lemon skin as bowls or pour the posset into a glass or ramekin.
- 5Cut lemons in half and scoop out the flesh. This is optional; you can use the lemon skin as bowls or pour the posset into a glass or ramekin.
- 6Cut lemons in half and scoop out the flesh. This is optional; you can use the lemon skin as bowls or pour the posset into a glass or ramekin.
- 7Cut the lemon flesh and juice it through a sieve.
- 8Cut the lemon flesh and juice it through a sieve.
- 9Cut the lemon flesh and juice it through a sieve.
- 10Heat double cream with sugar and lemon zest on a low heat for roughly 10 minutes or until it starts bubbling.
- 11Heat double cream with sugar and lemon zest on a low heat for roughly 10 minutes or until it starts bubbling.
- 12Heat double cream with sugar and lemon zest on a low heat for roughly 10 minutes or until it starts bubbling.
- 13Take it off the heat, then pour the lemon juice and stir.
- 14Take it off the heat, then pour the lemon juice and stir.
- 15Take it off the heat, then pour the lemon juice and stir.
- 16Pour the mixture through a sieve to remove the lemon zest.
- 17Pour the mixture through a sieve to remove the lemon zest.
- 18Pour the mixture through a sieve to remove the lemon zest.
- 19Pour into lemon bowls or ramekins.
- 20Pour into lemon bowls or ramekins.
- 21Pour into lemon bowls or ramekins.
- 22Refrigerate for 3 hours or overnight.
- 23Refrigerate for 3 hours or overnight.
- 24Refrigerate for 3 hours or overnight.
Ingredients
- 600 ml double cream/heavy cream
- 600 ml double cream/heavy cream
- 600 ml double cream/heavy 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
graterknifespoonsievesaucepanramekins or lemon halves