Sweet and tangy lemon posset
I didn’t know what “posset” was until recently, assuming it to be some medieval baked pudding! (I’d heard of it in a Shakespeare play I think!)
Then something reminded me of it again recently and I decided to try it out. It goes beautifully with my rosemary shortbread (recipe coming very soon!), but would also be a real treat with fresh berries.
I was unsure what the consistency would be like, so didn’t risk putting it in moulds to turn out. I just poured it into pretty cocktail glasses. It became thick and creamy, like a very thick Greek yoghurt.
Bring 300ml cream and 75g sugar to the boil, stirring well. Let it bubble for a couple of minutes, then remove from the heat.
Add the juice and zest of 1 or 2 lemons (depending how big they are). Stir, pour into dishes and chill for 3 or 4 hours.
Easy as pie! (Well, easier actually!)