Serves: 6-8
Lemon posset is a lovely thickened cream dessert - very refreshing and zesty. This dessert you can prepare ahead of time and chill in the fridge before and serve it with shortbread biscuits, almond brittle or blueberry coulis.
2 lemons (zest of 1 lemon + 140 ml of fresh juice)
200 g caster sugar
600 ml double cream
1/4 tsp ginger, powdered
Optional: flaked toasted almonds, candied peel, blueberry coulis - to decorate
1. Heat up lemon juice and zest with sugar over low heat and bring to boil stirring until sugar dissolves. Take off the heat.
2. Pour cream into a heavy-bottomed pan and mix in ginger. Heat up gently until it comes to boil - watch the pan as you do not want it to overboil. Then immediately pour into lemon syrup whisking to combine.
3. Sieve into a jug and pour into ramekins. Allow to cool down to room temperature, cover with cling film and place in the fridge for 4 to 6 hours to chill.
4. If you want to get rid of bubbles - run blowtorch to get rid of them. Alternatively, decorate with a topping of your choice and serve!
5. Enjoy!