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Lemon Posset

Posted on: January 21, 2016     |     0 comments

Light and tangy desert, incredibly simple to make. Works well as a stand alone desert but can be used as a component.

 

900ml double cream

250g caster sugar

3 lemons (juiced)

 

Place all in a pot.

Bring to the heat, take off when just about to boil.

Strain the liquid through a strainer to make sure no seeds or pith are in the mix.

Pour into glasses.

Set in fridge.

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