RECIPE: Lemon Posset

Tried and tested seasonal recipes from our country cookery school kitchen.  As well as hacks and get ahead tips for EVERY cook. 

Total 15 mins

How to serve:

In pretty shot glasses, to form part of a celebration afternoon tea.

Display on a cake or tiered stand alongside  meringue kisses, baby shortbreads or edible flower fritters.

In china tea cups or ramekins with homemade ginger or butter biscuits.

Method

Zest lemons and freeze this for another time.

Cut the lemons in half squeeze the juice.

Measure the cream and pour into a heavy based saucepan. Add the sugar.

Transfer the pan to a low heat and stir continuously while sugar dissolves.

Continue to cook for two minutes.

Remove the pan from the heat and stir in the juice.  Mix well.

The cream mixture will begin to thicken.  Cool slightly and then pour into shot glasses.

Chill overnight to set.

Notes for cooks

Rinse the pan out with water before adding the cream.  The wet surface will detract from the casein (dairy proteins) from sticking to the pan.

Lemon zest can be frozen up to three months.  Add to biscuit dough, cake batters and midweek chicken tray-bakes.

Goes well with…

• Rhubarb, raspberries, redcurrants & strawberries
• Ginger biscuits & brandy snaps
• Sorbet

Variations

Follow the base recipe above…

Honey: replace the sugar with honey to taste

Passionfruit: replace juice with equivalent volume of puree

Blush Grapefruit: squeeze juice from one large fruit

Lemon & lime: replace two lemons with three limes

To cook on the AGA

To extract more juice, microwave the lemons for 15 seconds or leave in the AGA simmering oven for a minute.

Once the cream has reached scalding point and the sugar is dissolved, the posset can be transferred to the simmering oven to cook.