Lemon posset

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By: Tamasin Day-Lewis From: Tamasin's Great British Classics

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This recipe is classed as easy

Rating 3.84 / 5 (88 votes)

Prep time:
10 min
Cook time:
3 min
Serves:
6-8

For a luscious dessert that can be prepared in a jiffy with just three simple ingredients, try Tamasin Day-Lewis' lemon posset

Method

1. Pour the cream into a large saucepan and add the sugar. Boil for 3 minutes.

2. Remove from the heat and whisk in the lemon juice.

3. Strain the mixture into a jug before pouring into the ramekins. Leave them to cool and refrigerate for 4-6 hours before serving. Macaroons or almond tuiles make a lovely accompaniment.

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Latest Comment

 

Hello from England Janice! Out of the two options you have, I'd go for the long life cream. Creme fraiche just doesn't have the right consistency for posset I'm afraid.

Charlotte - Good Food Charlotte - Good Food  Posted 28 Jun 2011 4:23 PM
 

Hi, I'm in France. Can I use creme fraiche instead? Or they have a very thin double cream in a long life carton. Please advise! Thanks.

JaniceB43256 JaniceB43256  Posted 27 Jun 2011 12:36 PM
 

orange florentine receipe is on here just type it in the search

SHARONR89851 SHARONR89851  Posted 15 Jan 2010 2:14 PM
 

The Lemon Posset was amazing and so easy but I would love the orange florentine details to as I missed these when the phone rang.
Can any one help.

Sue107 Sue107 Posted 14 Jan 2010 12:24 PM
 

finely grated little mound of dark chocolate on top looks good too......

JennyG95844 JennyG95844 Posted 21 May 2009 9:36 PM
 

this recipe is great served with a shiffanade of basil

scrape scrape Posted 07 Jun 2008 4:54 PM