Lemon posset
A silky cream with a bright lemon flavour.
Active time15 min
Cooking8 min
Total5 hResting : 5 h
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Ingredients
- 3 lemons
- 600 ml whipping cream with 35 % fat
- 155 g caster sugar
Preparation
Halve and squeeze the lemons. Strain the juice and measure out 100 ml.
3 lemons- knife
- citrus juicer
- sieve
Put the cream and sugar in a tall, heavy-based saucepan. Stir over medium heat for about 5 minutes, until the sugar dissolves. As it starts to boil, lower the heat and simmer briskly for 3 minutes without letting it boil over.
600 ml whipping cream with 35 % fat155 g caster sugar- saucepan
- spatula
Take off the heat and wait 2 minutes. Stir in the measured juice. Strain through a fine sieve into a heatproof jug.
- sieve
- jug
Leave to rest for 30 minutes. Stir gently, then pour into serving glasses, leaving room below the rim.
- jug
- spoon
- serving glasses
Refrigerate for at least 4 hours, until softly set. If still runny, leave it in the fridge longer, preferably overnight.
- serving glasses
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration