ChatterBank15 mins ago
lemon posset
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recipe please for the pudding lemon posset
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Zest and juice of 2 large juicy lemons unwaxed; ,150g. caster sugar; ,600ml double cream; ,150ml double cream to serve.
Pour 600ml.double cream into a large saucepan together with the sugar and bring to the boil slowly, over a low heat, stirring from time to time. Let it boil for three minutes then remove from heat and allow to cool.
Add lemon juice and zest and whisk well. Pour the mixture into 6 small glass dishes, such as ramekins, then refrigerate for at least three hours but preferably overnight.
Pour 600ml.double cream into a large saucepan together with the sugar and bring to the boil slowly, over a low heat, stirring from time to time. Let it boil for three minutes then remove from heat and allow to cool.
Add lemon juice and zest and whisk well. Pour the mixture into 6 small glass dishes, such as ramekins, then refrigerate for at least three hours but preferably overnight.
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