Desserts
Lemon Pots
Feb
Made using just 3 Ingredients – Double Cream, Sugar and Lemons Lemon Pots or Lemon Posset is a very easy dessert that can be made 1-2 days in advance. Lemon Posset is a traditional British dessert very similar to the Italian panna cotta but the dish sets due to the acid in the lemon rather than from gelatine like in panna cotta.
Lemon Posset is a lovely smooth dessert that pairs the rich cream and zing of lemons, the flavour belies the simpleness of the finished dish that is perfect for dinner parties, it looks pretty set in individual glasses or ramekins topped with your favourite berries or fruit compote. Made in mini/shot glasses or demi-tass cups would be amazing as a part of a High Tea.
Limes or Oranges could replace the lemons for a change of flavour but you must use double cream and simmer to reduce to ensure that it will set. I have made mini lemon tarts filling prebaked tart shells with the lemon cream and they were delicious.
Lemon Pots
Ingredients
- 300 ml Double Cream
- 100 gm Castor Sugar
- 1 Lemon, Rind and 2-3 Tbsp Juice
Instructions
- In a saucepan bring the cream to a simmer.
- Add sugar and finely grated lemon rind, stirring to dissolve the sugar, a few minutes.
- Add the lemon juice and return to the boil, simmer a further 5-8 minutes.
- Strain through a fine sieve into a jug.
- Pour into serving glasses or ramekins, chill in fridge for about 3 hours or until set
Notes
