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.
Serves 12 small portions
Dessert or Afternoon Tea
Prepare 10 mins
Cook 5 mins
Total 15 mins
600 ml double cream
100 g granulated sugar
3 un-waxed lemons
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.
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
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.