Lemon posset

By: Claire Clark From: Market Kitchen

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This recipe is classed as easy

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Prep time:
10 mins, plus chilling
Cook time:
5 mins
Serves:
4

With only 3 ingredients, Claire Clark's classic pudding must be one of the easiest you can make

Ingredients

  • 4 Lemons
  • 250g caster sugar
  • 500ml double cream

To decorate

  • 30 g blanched flaked Almonds, toasted
  • icing sugar
  • 30 g strips of candied lemon peel
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Method

1. Squeeze the juice from the lemons and strain through a fine sieve. Put in a pan with the caster sugar and bring to the boil over a low heat, stirring continuously until the sugar has dissolved. Keep this warm on the side of the stove.

2. Bring the cream to the boil in a heavy-bottomed pan, then pour it over the warm lemon and sugar mixture. Whisk gently to mix.

3. Pass the mixture through a fine sieve into a jug and pour into individual serving dishes. Chill in the fridge for 2 hours, until set.

4. Decorate with toasted flaked almonds, candied lemon peel and a dusting of icing sugar.

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