Desserts Recipes

Lemon Posset

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Something sweet for someone sweet. I’m sure you can see I’m feeling a little cheeky-don’t mind me. When I got home today and threw myself on bed thanking God that it was Friday, I knew I deserved a little treat, as it has been an extremely long week full of work and entertaining. One of my friends from America visited us here inLondon so I have been playing the good host, travelling, sightseeing, going shopping etc, add work into the equation I’m sure you can understand why I’m exhausted and ending my week with something sweet. I went for something with a little tang- a lemon posset. It only requires 15 minutes to prep so for me it was the perfect Friday evening dessert. I hope you try it, if you do please use the hashtag #inheatherskitchen on all social media sites so I can check it out. See you soon x


 

Serves 4 – Requires 45mins to an hour in the fridge.

Ingredients:

600ml of double cream

2 lemons

1/2 Β Cinnamon

100g of caster sugar

Method:

1. In a saucepan add your cream and sugar and place on the hob at medium heat. Stir until on the sugar has dissolved. Then bring to a boil for 2 minutes.

2. With a grater with smaller holes grate the outside of your lemons- so you get the lemon rind. Place the.rind to the side.

3.Then cut the remainder of the lemon in half and squeeze all the juice out in the saucepan with your cream. Then add your lemon rind and cinnamon the same saucepan.

4. Stir the mixture on a medium heat till it thickens. Then place your mixture in heatproof glasses.

5. Place your glassed in the fridge for about 45 mins until they are just set. (They should still be a little be wobbly in the middle). And you are done :)

 

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