Lemon posset

PHOTO: SIMON LAMBERT
PHOTO: SIMON LAMBERT
New Zealand lemons are outstanding at the moment and this simple English dessert never fails to impress.
 
This is one of the easiest desserts to make, and has only a few ingredients. The result is a light, silky, lemony set cream.
 

Serves 4

600ml cream

150g caster sugar

2 lemons, zest

75ml fresh lemon juice (approx)

Method

Assemble four glasses or something similar to set the possets in when ready.

Pour the cream into a deep-sided saucepan and add the sugar.

Bring to the boil, then reduce slightly to prevent boiling over. Whisk the mixture for a minute.

Add the lemon zest and enough juice so you get a tangy, lemony flavour. Whisk to combine.

Pour into your glasses and refrigerate for 4-6 hours or overnight.

The possets will set during this time.

To serve, simply add a light, crunchy biscuit.

The possets will last for 3 days in the fridge.

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