Lemon posset is one of my favourite dinner party puddings, it is great for cooking for a crowd, never fails to impress, can be made a few days in advance and is delicious. A ramekin or glass of this silky lemon pudding slips down easily after a big meal, and the acidity of the lemon cuts well through the cream. Best of all it only has 3 ingredients!
Lemon Posset – Serves 4
284ml (half pint) carton of double cream
75g (3oz) Sugar
1 lemon – juiced
Lemon slices and cream to serve.
Put the cream and sugar into a large saucepan, bring to the boil and simmer whilst stir for 3 minutes. Meanwhile (whilst keeping a close eye on the stove – it can turn into a cream volcano when it boils) juice the lemon.
Remove from the heat, add the lemon juice to the boiled cream and sugar mixture and stir in well, pour into individual dishes (ramekins, wine glasses, espresso cups – it is very rich so a smaller serving is better) and chill in the fridge for at least 3 hours before serving. I usually serve it with a slice of lemon and a little liquid cream.
Update: The possets freeze well, just pour a little liquid cream over to hide the cracks that will appear upon defrosting.
the posset looks delicious hippolyra – great photo!