Lemon Posset
Ingredients:
2 lemons
184ml Cream
65g Sugar
100g Frozen/Fresh raspberries
Method:
1. Place the cream and sugar in a saucepan and slowly bring to the boil, stirring
continuously.
2. Meanwhile, place the juice and rind of the lemons in a separate bowl. Once the cream
mixture begins to boil, remove from heat and stir in the lemon mixture.
3. For the raspberry coulis mix together the raspberries with 10g of sugar and mash
together gently. Place the coulis in the base of the tumbler.
4. Finally top the coulis with the lemon mixture and chill for 2-3 hours until set. To serve,
top with fresh or frozen raspberries.
E-D's Notes
- Ensure your lemon zest is fine and from unwaxed lemons, otherwise you will be left with
stringy, waxy clumps in your posset, not to mention an unpleasant waxy taste in your
mouth.
- Though you may be tempted, leave the possets until they are fully set (overnight if
possible). They are far nicer once fully set, so do attempt to embrace some self control,
it'll be worth the wait....I promise.
It can be so hard to exert self control at times. Those look very delishious and just reading about it makes me fancy one.
ReplyDeleteHa thanks Chris, they are simple! Pick yourself up some cream and raspberries tomorrow and treat yourself!
ReplyDeleteThis looks really good! I may have to try making this with our Lemon sugar. Great job with the pictures too, btw!
ReplyDeleteLoving your flavoured sugars....genius! Thanks for the lovely comment :-)
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