1801. Lemon Posset

This lemon posset is a quick and easy summer recipe that can be poured in individual ramekins or hollowed lemon halves cut lengthwise for a pretty presentation. The portion is fairly small but it is just right for its sweet and sour nature.

Ingredients:

200 g heavy cream 

75 g sugar 

25-30 g lemon juice 

2 tsp finely grated lemon zest

1 tsp vanilla

Method:

Add the heavy cream, sugar and lemon zest to a pot. Let it come to a slight simmer and let it simmer for 3-4 minutes. Makes sure it never boils, just simmers. The color of the heavy cream will darken and it will become a bit thicker.

Remove from heat and add the lemon juice and vanilla and mix around. You’ll see it thicken immediately. Run the mixture through a sieve to remove the lemon zest.

Let chill for a minute or two. Fill your hollowed out lemons or ramekins and let it set in the fridge for 1-2 hours.

صحة و عافية