Lemon Posset

The taste of summer in a pot

Wonderfully citrus - a summer pleasure

  • Juice and zest of four emons
  • 500ml double cream
  • A few basil leaves
  • 125g caster sugar
Directions: Put the lemon juice in a heatproof bowl.  Meanwhile, heat the cream, lemon zest, basil leaves and sugar in a non-stick saucepan until the cream just starts to boil.

Remove from the heat and slowly add the cream to the lemon juice (make sure you do it this way around) whisking slowly as you go.  The mixture will start to thicken.

Remove the basil leaves by pasing through a sieve or if you're not that fussy just pick them out.

Allow to cool then pour into ramekins, or small jars, and set aside in the fridge for at least three hours.

Serve with strawberries.

1 comment:

Margaret Murphy Tripp said...

Looks delicious...I love tangy lemon treats! It was nice to meet you over on my blog.