Lemon Posset
With only three ingredients, this has to be the easiest recipe in the book . Its simplicity, however, yields a surpisingly decadent, smooth and silky cream that will leave your dinner guests trying to guess how you made it.
By Claire Clark from 'Indulge:100 Perfect Desserts'
Ingredients
- 4 lemons
- 250g/9oz caster sugar
- 500ml/18fl oz double cream
To decorate
- 30g/1oz toasted flaked almonds
- Icing sugar
- 30g/1oz candied lemon peel strips
Method
1. Squeeze the juice from the lemons and strain it through a
fine sieve.
2. Place in a pan with the caster sugar and bring to the boil over
a low heat,stirring continuously until the sugar has dissolved.
Keep this warm on the side of the stove. Bring the cream to the
boil in a heavy-bottomed pan, then pour it over the warm lemon and
sugar mixture.
3. Whisk gently to mix. Pass the mixture through a fine sieve into
a jug and pour into individual serving dishes. Place in the fridge
for 2 hours, until set.
4. Decorate with toasted flaked almonds or pistachio nuts, icing
sugar and candied lemon peel.
Claire's Notes: For a perfectly smooth, bubble-free surface,
blowtorch the top of the cream mixture for 10 seconds before
leaving it to set in the fridge.