Description
A refreshing and indulgent dessert made with double cream and freshly squeezed lemon juice.
Ingredients
Scale
- 570 ml double cream
- 150 g caster sugar
- 3 lemons, juiced (approximately 90 ml / 6 tbsp fresh lemon juice)
- Optional: zest of 1 lemon
Instructions
- Gently heat the double cream and caster sugar in a saucepan over medium heat. Stir constantly for about 5 minutes until the sugar has completely dissolved and the cream is hot but not boiling.
- Remove the saucepan from heat and stir in the freshly squeezed lemon juice. If using, add the lemon zest now to infuse extra brightness.
- Evenly pour the mixture into small serving glasses, ramekins, or bowls. The mixture will still be liquid at this stage but will set as it cools.
- Refrigerate the Lemon Posset for at least 4 hours, preferably overnight, until it sets into a firm yet creamy pudding.
- Once set, garnish as desired with fresh berries, lemon zest, or a sprig of mint, and serve chilled for a refreshing, indulgent dessert.
Notes
- For best results, serve the dessert chilled to enhance the refreshing flavor.
- You can experiment with different garnishes such as edible flowers or other berries.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: dessert
- Method: chill
- Cuisine: British
Nutrition
- Serving Size: 1 dessert glass
- Calories: 300
- Sugar: 20 g
- Sodium: 35 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 100 mg