How to Make Lemon Posset
Recipe for set lemon cream….
Here’s a recipe for one of my all time favourite desserts; tangy, light and very moorish. It’s old fashioned, easy to make and just like my recent orange and date salad recipe is a perfect vehicle for other possibilities. I suppose the beauty of this dessert is in its simplicity, serve it with some clotted cream or mascarpone and it is perfection in a glass. I am introducing this dessert onto one of our menus in Spain next month, it is practical for the kitchen in question and for our customers visiting during the Spring and Summer months when the outside temperatures dictate the style of food we can serve.
That said I would suggest looking at some little touches here and there, some lemon verbena infused in the cream before cooking adds an old fashioned ‘Englishness’ whilst a ball of chocolate sorbet would add a touch of luxury. Fresh, ripe Summer fruits and a scoop of vanilla ice cream send the humble posset into another league altogether. This recipe serves six in medium sized goblets.
Recipe for Lemon Posset/Set Lemon Cream
900ml (1 and half pints) Double Cream
250g (9oz) Caster Sugar
Juice of Three Lemons
Boil cream and sugar and simmer for three to four minutes, add lemon juice, stir and simmer for three minutes. Allow to cool slightly before dividing between six glasses.
Allow to set in the refrigerator. Garnish with cream and fresh raspberries.
Lemon Posset
Miles,
. Thank you again!
I like the sound of this one. I might even know one or two people who would like this for a dessert too
Anne
March 4, 2010 @ 7:23 pm
Miles,
Haven’t seen a posset for years….. mind you I was looking for a tree dwelling marsupial
On the ground however, I shall re-introduce the humble posset just as you have shown…. light, simple and fresh with a zing.
My kitchen success this week has been a brioche made in my bread maker…. turned out really well and enormous too. I tried some toasted and tomorrow it’ll be bread and butter pudding. The loaf was so huge I had to put some in the freezer!
Cid
March 4, 2010 @ 9:00 pm
Anne,
Can’t think who that might be
Miles
March 4, 2010 @ 10:04 pm
Cid,
Very witty!! Like that, the brioche sounds good, save some for a wedge of pate too.
Miles
March 4, 2010 @ 10:05 pm
I’ve now tried this and it’s bloody lovely - I knew given time you’d come up with something worthwhile
March 7, 2010 @ 4:33 pm
Rod,
Glad you liked it mate, nice one.
MIles
March 8, 2010 @ 7:20 pm
This sounds wonderful.
Yes, you all are a clever bunch, that’s for sure.
Melissa
March 8, 2010 @ 8:25 pm
Miles,
.
An excellent dessert, quick and easy to make. I served my lemon posset with a small scoop of vanille ice cream and decorated it with a chocolate leaf.
Thank you
Anne
March 9, 2010 @ 4:16 pm
Anne,
Sounds great, I’m jealous!!!!
Miles
March 9, 2010 @ 5:37 pm
Melissa,
Thanks, I’m the clever one though
MIles
March 9, 2010 @ 5:38 pm