Mahnke Family RecipesLemon Posset
One of the simplest and most delicious of all English puddings.
Ingredients
- 2 1⁄2 c / 600 ml double cream2 1⁄2 c / 600 ml double cream
- 1⁄4 lbs / 150 g caster sugar or vanilla sugar1⁄4 lbs / 150 g caster sugar or vanilla sugar
- 3 medium lemons - juice3 medium lemons - juice
It's remarkable that something that takes only minutes to make tastes so luxurious. Serve it as it is, with small shortbread biscuits, or with a few raspberries later in the summer.
Method
- Pour the cream into a large saucepan and add the sugar.
- Warm gently, stirring to dissolve the sugar, then bring to a boil and boil for exactly three minutes, without stirring.
- Remove from the heat and whisk in the lemon juice.
- Strain into a jug, then pour into six ramekins or small glasses.
- Cool, cover, and refrigerate for four hours before serving.
Servings
6
Category
Prep time
10 minutes
Cooking time
30 minutes
Vegetarian
Author
Hugh Fearnley-Whittingstall