Directions
- 1Zest two lemons.
- 2Cut 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.
- 3Cut the lemon flesh and juice it through a sieve.
- 4Heat double cream with sugar and lemon zest on a low heat for roughly 10 minutes or until it starts bubbling.
- 5Take it off the heat, then pour the lemon juice and stir.
- 6Pour the mixture through a sieve to remove the lemon zest.
- 7Pour into lemon bowls or ramekins.
- 8Refrigerate for 3 hours or overnight.
Ingredients
- 600 ml double cream/heavy cream
- 180 g granulated sugar
- 2 zest of lemons
- 3 juice of lemons
Equipment
graterknifespoonsievesaucepanramekins or lemon halves
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