Lemon posset
Three ingredients, no setting agent, no technique. Slightly unfair.
- Hands-on
- 10 min
- Cooking
- 5 min
- Resting
- 180 min
- Total
- 195 min
- Difficulty
- easy
★★★ 3 from 2
Cream, sugar, lemon. The acid does the setting. There is nothing else to it, which is why it is on every restaurant menu in Britain.
Ingredients
servings
- 400 ml double cream
- 100 g caster sugar
- 75 ml lemon juice , about 3 lemons
- 1 lemon , zested
Method
- Bring the cream, sugar and zest to a boil and hold it there for exactly three minutes, watching it does not climb the pan.
- Off the heat, stir in the lemon juice. Leave ten minutes.
- Strain into glasses and refrigerate at least three hours.
Per serving
- 452 kcal
- 38 g fat
- 27 g carbs
- 2 g protein