Lemon Posset
Original creator: Serena Tickle
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Serves: 6
- Difficulty: Easy
This is a decadent creamy, zesty dessert best served with thin crispy wafer biscuits. Adding fruit gives this dish another dimension and you can even add a biscuit base to turn it into a tart. Want a show stopper? Add an Italian meringue top to the tart and serve in slices with Chantilly cream.
Ingredients
Posset
- 600 ml Double cream
- 150 grams Castor sugar
- 2 Lemon zest and juice (large)
Method
Make the posset
- Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.
- Add the lemon juice and zest and whisk well.
- Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.