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Lemon Posset
Posted on: January 21, 2016 | 0 commentsLight 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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