Description
No eggs or fancy ingredients needed to make this Lemon Posset with a little going a long way!
Ingredients
500 milliliters / 2 cups heavy cream
60 grams / 1/3 cup superfine/caster sugar
5 tablespoons lemon juice
Instructions
- Heat the cream and sugar on medium high heat in a medium sauce, stirring to dissolve the sugar.
- Continue cooking on high heat for 5 minutes, ensuring the cream doesn't boil over.
- Remove from heat and add in the lemon juice, stirring to combine.
- Set aside to cool for 15 minutes.
- Pour evenly into serving dishes and refrigerate for a minimum 2 hours, or until set.
- Serve chilled.
Notes
Remove from the heat if boiling: If the cream begins to rise before it has been boiling for 5 minutes, remove from the heat until it has stopped simmering and return add to the heat once more and repeat the above step.
Use fresh lemon juice: Where possible, use fresh lemon juice as it will contin no additives or flavors and create the right texture and flavor for the finished posset.
Adapted from Food52
Nutrition
- Calories: 498 calories per serve