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.