Fresh Lemon Posset

Lemon Posset 1

Time was at a premium last weekend so I was looking for a tasty quick dessert to have for dinner on Sunday. This Lemon Posset fitted the bill perfectly, quick and easy to make with a light creamy delicious fresh lemon flavour.  This recipe is adapted slightly from one that was part of a wonderful 3-day course I did in The Tannery Cookery School in Dungarvan last Summer.

Serves 6

Preparation Time: 15 minutes

Chilling Time: 4-6 hours in fridge

Ingredients

500ml cream

140g caster sugar

¼ vanilla pod

Zest and juice of 2 lemons (preferably unwaxed*)

Method

  • Put the cream, sugar and vanilla pod into a saucepan and bring to a simmer
  • Add the lemon juice and zest and whisk well.
  • Bring the mixture back to a simmer for 20 seconds while stirring constantly.
  • BEWARE : DO NOT LET  THE MIXTURE BOIL OR IT WON”T SET !
  • Take off the heat and pour into glasses or little cups.
  • Cool and put into a fridge for 4-6 hours to set.

NutritionLabel-7

 

 

 

 

 

 

 

 

*It is relatively easy to remove the wax coating from a citrus fruit. Put the fruit in a colander and pour over water from a recently boiled kettle or rinse the fruit under a hot running tap. Scrub the fruit all over with a stiff brush, such as a vegetable brush, under a cool running tap but try not to use a brush or scrubbing sponge that you use for dishes as this could cause some soap residue to get on to the fruit. Rinse the fruit thoroughly with cold water and leave to dry, or dry with paper towels.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s