Fantastically easy and delicious, these give you that little sugar and lemon hit at the end of a meal, lifting you up for the last part. When blood oranges are in season you can use those instead, if you like, to make blood orange possets.
- 8 unwaxed lemons
- 1½ litres double cream
- 500 grams caster sugar
Lemon Possets is a guest recipe by Margot Henderson so we are not able to answer questions regarding this recipe
- Remove the rind from 4 of the lemons, using a vegetable peeler.
- Squeeze the juice from all 8 lemons (you should have around 350ml of juice - rolling the lemons on your work service before cutting them in half will yield more juice).
- Put the cream into a pan with the strips of lemon rind and stir over a low heat until the mixture starts to steam. Add all the sugar and stir until dissolved.
- Turn the heat off and stir in the lemon juice, then leave to settle for 5 minutes.
- Strain the mixture through a fine sieve into a large jug, discarding the lemon rind.
- Pour into 10 ramekins or small bowls, if you have them, or one medium-sized bowl. Cool to room temperature, then put them into the fridge to set for at least 4 hours or overnight.
- Serve with a biscuit such as shortbread, and maybe a little cream.