Photo by: Hayley Edwards – Roving Chef London
Lemon Posset
Food Ingredients:
600 ml double cream 130 grams caster sugar 2 large unwaxed lemons –zest and juice
Recipe preparation:
1 Place the double cream and the sugar into a large pan over a low heat and slowly bring to a boil, stirring with a wooden spoon so that the sugar and cream are mixed well. 2 Boil for three to five min, until the mixture has thickened and coats the back of the spoon. 3 Remove from the heat and allow to cool slightly 4 Whisk in the lemon juice and zest. 5 Pour the lemon cream mixture into your serving glasses or ramekins and refrigerate for at least three hours. 6 To serve you could always grate some more lemon zest over the top
Recipe source: Foodista recipe
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