Well here it is, my first ever lemon posset. I decided to garnish it with a bit of whipped cream and a few glace cherries. An experiment with making my own candied lemon peel ended disastrously – I will save that story for another day.
As for the actual dessert I still can’t believe how simple it was to make.
Now to get stuck in!
Here is the recipe I used, kindly shared by MARLENE28 at All Recipes.
Ingredients
750ml (1¼ pints) double cream
200g (7 oz) caster sugar
3 lemons, juiced
Directions
In a saucepan over medium high heat, stir together 750ml cream and sugar. Bring to the boil and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.
Somebody at my house was very impressed so now I may have to make it.
It was amazing! A bit rich though – so next time I may use slightly smaller dishes. I highly recommend this recipe BUT you may be slightly shocked at the amount of sugar that’s used. I don’t know if there is a diabetic version of this dessert. It may be worth checking that out – but I don’t know what else could be used to sweeten it? Any ideas?
You may be able to sweeten it with Stevia? A friend made a cheesecake for my last birthday that was sweetened with Stevia. It worked fairly well.
Hi Lisee. Thank’s for sharing. I haven’t heard of Stevia before. What is it like to work with? I take it that it is suitable for Diabetics?