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Lemon posset
- 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
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Tips and suggestions
- Cooks Tips...
- for a perfectly smooth, bubble free surface on the possets, blowtorch the top of the cream mixture for 10 seconds before chilling.
Claire serves these with fingers of shortbread
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
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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