Lemon Posset
This easy, 3-ingredient Lemon Posset recipe is perfect for entertaining. It's a great make-ahead dessert that looks super pretty served in scooped out lemons, too!
Servings: 6 servings
Ingredients
- 20.3 fl oz heavy cream (double cream) about generous 2 1/2 cups
- 7 oz superfine sugar (caster sugar) about 1 cup
- 2 1/2 fl oz fresh lemon juice about 1/3 cup (you'll need at least 1 large lemon, but have more on hand)
Instructions
- Put the cream in a big saucepan with the sugar and heat gently until the sugar has just melted.
- Bring to a simmer and bubble for 1 minute.
- Turn off the heat and stir in the lemon juice.
- Divide between little pots or bowls, — or I love to serve them in scooped out lemons.
- Leave to chill in the fridge for at least 3 hours or overnight for hassle-free entertaining.
Notes
To prepare the scooped-out lemons, slice the tops off the lemons to create little lids. I would also suggest slicing the bottom just slightly to create a flat surface that the lemon can stand on. Then use a spoon to scoop out the inside. You could juice this (blitz it in a blender and press it through a sieve) and store in a jar in the fridge. If the insides need a bit of loosening to remove them, use a little paring knife to gently carve around the edges.
Nutrition
Calories: 455kcal | Carbohydrates: 37g | Protein: 3g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 108mg | Sodium: 26mg | Potassium: 105mg | Fiber: 0.04g | Sugar: 36g | Vitamin A: 1407IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 0.1mg