Lemon Posset
Ingredients
600ml pot of double cream
200g caster sugar (Golden Caster is good, but not essential)
At least 100ml of fresh lemon juice and the zest from at least one lemon. (Bottled juice may work, but don't blame me if it doesn't).
Method
Pour the cream and sugar into a large enough saucepan. Whisk the mixture together over a low heat. Keep whisking for as long as it takes to bring the mixture to a boil. Once boiling, continue heating and whisking and start a three minute timer.
At the end of the boil time, remove from the heat and whilst continuing to whisk, add the lemon juice and zest. As you whisk you will feel the mixture thickening. Make sure to mix everything in the pan thoroughly.
Quickly, but carefully, use a ladle to divide the mixture into whatever you will be serving them in, ramekins, glasses, dishes, antique cups and saucers - whatever takes your fancy.
Set the possets aside until they have cooled, then cover them and place them in the fridge for at least a few hours, or depending upon when they will be needed, overnight or longer. They should be fine for a few days.
Before washing the saucepan and whisk, do what you can to get as much of the setting mixture inside you and not the washing up bowl. Any means is allowed including getting your fingers in there, or perhaps your tongue. Just dont waste any as it's delicious.
Finally, I recently had some spare limes knocking around and reduced the lemon juice and added lime juice instead. Obviously it tasted different, but it was just as delicious and I'll be doing it again.
At the end of your cooking time, your dominant arm will have gained a couple of inches due to the lengthy whisking, but it is worth it.
Serve as they are or with either shortbread finger biscuits or lemon flavoured biscuits.
Good luck and enjoy it.
600ml pot of double cream
200g caster sugar (Golden Caster is good, but not essential)
At least 100ml of fresh lemon juice and the zest from at least one lemon. (Bottled juice may work, but don't blame me if it doesn't).
Method
Pour the cream and sugar into a large enough saucepan. Whisk the mixture together over a low heat. Keep whisking for as long as it takes to bring the mixture to a boil. Once boiling, continue heating and whisking and start a three minute timer.
At the end of the boil time, remove from the heat and whilst continuing to whisk, add the lemon juice and zest. As you whisk you will feel the mixture thickening. Make sure to mix everything in the pan thoroughly.
Quickly, but carefully, use a ladle to divide the mixture into whatever you will be serving them in, ramekins, glasses, dishes, antique cups and saucers - whatever takes your fancy.
Set the possets aside until they have cooled, then cover them and place them in the fridge for at least a few hours, or depending upon when they will be needed, overnight or longer. They should be fine for a few days.
Before washing the saucepan and whisk, do what you can to get as much of the setting mixture inside you and not the washing up bowl. Any means is allowed including getting your fingers in there, or perhaps your tongue. Just dont waste any as it's delicious.
Finally, I recently had some spare limes knocking around and reduced the lemon juice and added lime juice instead. Obviously it tasted different, but it was just as delicious and I'll be doing it again.
At the end of your cooking time, your dominant arm will have gained a couple of inches due to the lengthy whisking, but it is worth it.
Serve as they are or with either shortbread finger biscuits or lemon flavoured biscuits.
Good luck and enjoy it.
