Lemon Posset
This easy, 3 ingredient Lemon Posset recipe is perfect for entertaining, the perfect make-ahead dessert that looks super pretty served in scooped out lemons, too!
Servings: 6 servings
Ingredients
- 600 ml double cream
- 200 g caster sugar
- 75 ml lemon juice
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, 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.