LEMON POSSET

GLUTEN-FREE LEMON POSSET


Light and silky, this Lemon Posset is so easy to make that it’s almost like some sleight of hand is at work. Here’s how it works: boil cream and sugar, add lemon juice, pour into some attractive glasses or small bowls and place in the refrigerator for a few hours. Done. Now that’s my definition of magic.

The fun part is then choosing what to serve with the Lemon Posset. Fancy a classic mix of berries; some orange segments crowned with a little candied yuzu peel; or golden kiwi mixed with blueberries and chopped pistachios?

Lemon Posset is also lovely when you’d like something other than plain cream to complement a dessert.

And if you want an easy frozen dessert then the posset works well as a no-fuss semifreddo.

One recipe, many uses. That’s what we like.

Caren

LEMON POSSET IN GLASS BOWL WITH BLUEBERRIES.JPG
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LEMON POSSET IN COCKTAIL GLASS WITH ORANGE.JPG
LEMON POSSET OVERHEAD IN PINK BOWL WITH STRAWB AND NUTS.JPG
LEMON POSSET SOFT WITH SPOON.JPG
LEMON POSSET AS SEMIFREDDO.JPG


LEMON POSSET

Serves 8 when accompanying fruit, cake or other dessert.

600 ml pure pouring cream
155 gm caster sugar
100 ml lemon juice

Stir cream and sugar in a saucepan over medium heat until sugar has dissolved. Bring to the boil, reduce the heat and continue on a vigorous simmer for 3 minutes. Keep a close watch as the mixture can easily boil over the pan.

Take off the heat, stand for 2 minutes then add the lemon juice.

Strain the mixture into a jug and set aside for 30 minutes. Pour the mixture into approximately 8 individual glasses or small serving bowls and refrigerate for a few hours but preferably overnight.

Alternatively the posset can be chilled in 100ml-capacity dariole moulds for at least 24 hours then turned out directly onto a plate. It will not hold a definite shape but results in a pleasantly shaped mound of cream.

Serve with fruit or sugared nuts or as an accompaniment to a cake, tart or your favourite sweet biscuit.

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