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Lemon posset
This classic pud uses only three ingredients and will always impress last-minute guests.
Ingredients
Serves: 5
- 750ml (1¼ pints) double cream
- 200g (7 oz) caster sugar
- 3 lemons, juiced
- 3 tablespoons additional double cream to serve
Method
Prep:5min ›
Cook:10min ›
Extra time:4hr45min ›
Ready in:5hr
- In a saucepan over medium high heat, stir together 750ml cream and sugar. Bring to the boil and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.
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Reviews & ratings
Average global rating:
(84)
Reviews in English (76)
Something else. add fresh scottish raspberries & a splash of raspberry coulis to the top then add cream - beautiful - 17 Nov 2010
everyone loved it! will definitely be doing this again. I used Elmlea double cream to reduce the calories and it worked just as well. - 15 Dec 2012
One of the most simple Recipes i have ever seen with such an amazing outcome, I made these the night before making a meal for friends and saved so much effort and time rather than making a dessert on the same day and everyone loved it, thanks alot! - 21 May 2012
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