Samskitchen.net Lemon posset
300ml double cream
75g caster sugar
Juice and zest of 1 lemon
Makes about 12 small ‘shot’ servings
Place the double cream and caster sugar in a saucepan and heat gently, stirring occasionally, until the sugar has melted. Bring to a boil for about 2 minutes, stirring occasionally.
Remove from the heat and add in the lemon juice and zest, briefly stir then pour in to your serving glasses/bowls. I like to use shot glasses for a small serving as they are very rich. Allow to cool and then place in the fridge, covered. They will keep for several days. Remove from the fridge just before serving.
I also like to add a blueberry or raspberry to the base of the glass, sometimes one on top too. You could add a buttery crushed biscuit base to these, or cream on top, lots of choices!
For a larger serving, double up the recipe. Enjoy ♥