Do you not love the word posset? It reminds me of Victorian cooks with big frilly hats stirring ingredients in big pottery bowls on scrubbed pine tables!! I mean, that could just be me!

I am offering you a lemon posset today – it’s so quick and easy but looks like you have put in loads of time and effort, but  can be whipped up in a matter of minutes. I have a festive posset in the pipeline too!

Try them out, let me know what you think.

600ml of double cream 

150g caster sugar 

3 lemons juiced and zest 

30g grated white chocolate to decorate.

Put the cream and sugar in a pan and simmer until all the sugar has dissolved – this takes about 5 mins. Keep watching as mine boiled over and I spent ages mopping sugary cream from my hob at 8am – lovely!

Then add the zest and juice and whisk well 

Once mixed pour into ramekins and put in the fridge for around 6 hours until they have set

Grate a bit of white choc on top of each one and if you like put a slice of lemon on too decorate 

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