Post by kickingfrog on Jan 28, 2011 11:53:16 GMT
Lemon Posset
Serves 2
284ml carton of double cream
75g caster sugar
2 medium lemons, juice of
Serve with your choice of blueberry compote; strawberry coulis; fresh berries and a dusting of icing sugar........
Pour cream and sugar into a small saucepan. Slowly bring to the boil, stirring constantly to dissolve the sugar. Once boiling cook for a further three minutes, still stirring constantly.
Remove from the heat and pour in half the lemon juice whilst stirring the mixture thoroughly. It should start to thicken instantly. Taste the mixture and if its not quite tart enough for your tastes then put a little more juice in. It should be nice and tangy but still very rich.
Allow the posset to cool for approximately five minutes and then pour into two glasses. The posset will start to visibly thicken as it hits the cool glass. Cover with clingfilm and chill in the fridge for at least 3 hours. The posset should be quite firmly set when you come to serve it.
Posted by Angela on October 18, 2004
www.aspoonfulofsugar.net/wp/
Serves 2
284ml carton of double cream
75g caster sugar
2 medium lemons, juice of
Serve with your choice of blueberry compote; strawberry coulis; fresh berries and a dusting of icing sugar........
Pour cream and sugar into a small saucepan. Slowly bring to the boil, stirring constantly to dissolve the sugar. Once boiling cook for a further three minutes, still stirring constantly.
Remove from the heat and pour in half the lemon juice whilst stirring the mixture thoroughly. It should start to thicken instantly. Taste the mixture and if its not quite tart enough for your tastes then put a little more juice in. It should be nice and tangy but still very rich.
Allow the posset to cool for approximately five minutes and then pour into two glasses. The posset will start to visibly thicken as it hits the cool glass. Cover with clingfilm and chill in the fridge for at least 3 hours. The posset should be quite firmly set when you come to serve it.
Posted by Angela on October 18, 2004
www.aspoonfulofsugar.net/wp/