Saturday, 4 February 2012

Lemon Posset

I've just had a lovely lunch of sliced, buttered Irish Tea Bread with a chunk of cheddar cheese.  The second cake never made it to the freezer.


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.

Ingredients

600 ml of double cream
150g caster sugar
2 large lemons, zest and juice only


Method
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.

Serve with some shortbread biscuits and enjoy.

















6 comments:

  1. Looks yummy... And it seems so easy to make. I'll try this one. Thank you

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  2. It is very easy, and it's really nice. Thank you for follwoing.

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  3. Ooh, yes, lovely - will have a go at this one. Reminds me of a recipe my Mum used to make for dinner parties. Double cream, whipped with the zest and juice of two oranges and two lemons, and sugar, and this then poured over trifle sponges (sorry to lower the tone!) in a glass dish and left overnight in fridge. Somehow it seems to thicken into a lovely mousse without any cooking too.

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  4. That sounds good and very 70's dinner party. My mum used to make something similar in a cheesecake form.

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  5. Very 70's! Think Nigel Slater does one with ginger nut base and some alcohol in it, though I didn't find that bit necessary (unusually!)

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  6. I usually find that alcohol is very necessary in most recipes. x

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