The Lemon Posset Has Landed!...

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.

Easy Salad Dressing...

Tonight I had a sudden craving for a rocket (Arugula) salad alongside my jacket potato. A very dear friend of mine first introduced me to rocket about 10 years ago and with it she made this very tasty dressing.

2 large handfuls of rocket leaves.
3 Tablespoons of Extra Virgin Olive Oil.
2 Tablespoons of Balsamic Vinegar.
1 Tablespoon (or a generous squeeze) of fresh lemon juice.
1-2 cloves of minced garlic (I tend to use 3-4 but I love things to be very garlicky)

It’s as quick and easy as that!