Food | Simple Lemon Posset

Since the installation of our new kitchen we really can think of nothing better than hosting our friends and family for lunch or dinner. Unfortunately, I’m not a great cook but fortunately Chris is an excellent cook so I count my blessings. I don’t like to leave everything up to him so I always try to contribute and other than buying something pre made and with me being a sweet tooth, I thought I would give this recipe a try for lemon posset.

I began by doing a trial and error with Chris and a few of  my friends to make the necessary tweaks but I think I have it down to a fine art now. From someone who has come from a background of fussy eating and minimal cooking, it can be scary cooking for people as you wait and watch their faces to gauge their reaction. I always just want to impress. One of the things I love most about cooking now is how individual I can make it. Some would even say my confidence is growing and I’m getting a little more experimental.

It takes 15 minutes to make and only has 3 ingredients…couldn’t get much more simple than that. This serves 4 people but it’s easy to double or even triple for as many people you need.

Ingredients
  • Double Cream (300ml)
  • Caster Sugar (75g)
  • 1 1/2 Lemon Juiced
Instructions
  1. Juice the lemon and leave this at the side whilst you prepare the other 2 ingredients.

  2. Put all the double cream and caster sugar into a large saucepan, bring to the boil and simmer whilst stirring constantly for 3 minutes. Be sure to keep a close eye on the saucepan – it can turn into a cream volcano when it boils so be sure to not have the cooker on to full heat.

  3. Remove from the heat, add the lemon juice to the boiled cream and sugar mixture and stir in well.

  4. Pour the mixture into individual dishes, I used ramekins which I collected from one too many GU puddings but you could use a shot glass or wine glasses – it is very rich so a smaller serving is better and chill in the fridge for at least 3 hours.

    Decorate with berries and you can also serve with shortbread, but I haven’t got as far as making my own shortbread yet…let’s just say that my confidence just isn’t there yet. 

    Have fun! This is the perfect simple summer pudding to impress. 

    Lashings of Love,

K xo

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