I've made some Lemon Possets for dessert tonight, some friends are coming around for dinner. I first tried this dessert in a Thai restaurant, it was a lovely light and refreshing taste to follow a spicy meal. I'm cooking something fairly spicy tonight (I'll post the main course tomorrow), so this is the perfect dessert. I got this recipe from the Good Food website, another great way to source new recipes. They can be made in advance and refrigerated until ready to serve. Perfect for a no fuss dinner party.
I only had half the amount of cream shown on the recipe below, so I halved the quantities of all the ingredients. I have four desserts, not huge, but given the richness of them, I think quite ample. Unfortunately no spares for the kids to try.
600 ml of double cream
150g caster sugar
2 large lemons, zest and juice only
1. Place the double cream and the sugar in a pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.
(I found that a few lumps had appeared whilst cooling, just give a good whisk with a hand whisk and they will disperse).
2. Add the lemon juice and zest and whisk well (this will thicken now)
3. Pour the lemon cream mixture into 6 large serving glasses and chill for at least three hours.