This is a great dessert for the summer. My Lemon posset is super simple to make and definitely a crowd pleaser! Serve within tiny ramkins, teacups, or even champagne flutes.
20 minutes to make
Serves two large ramekins, or 5 small espresso cups.
Recipe
500ml double cream
150g caster sugar
Juice of one lemon
Crushed pistachio kernels
Your choice of fruit to put on top. i’ve gone with physalis fruit, or you can also add raspberries or strawberries.
Method
Add 500ml of double cream to a non-stick deep saucepan. Let it warm up for one minute on a low heat.
Then add the 150g caster sugar and stir though. Bring to a simmer for three minutes. Do not let it boil, and do keep stirring for this length of time.
After this time, take the mixture off the heat and leave to cool for 15 minutes.
Add the juice of the lemon once the mixture is cool. Stir through with a spoon. If the mixture is still to warm the mixture will curdle, so do check the temperature before adding the lemon juice.
Pour the mixture into your preferred ramekins, and then chill for 2 hours in the fridge until set. Add the fruit and crushed pistachio kernels on top just before serving.
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