Lemon posset

You need to learn this recipe and make it on autopilot so you don’t think about how bad for you it is. Think purely about how delicious it is, and remind yourself that you only have a tiny amount at a time! It is so rich that you only need a little bit anyway, especially if you have just eaten as massive New Year’s feast.

Lemon posset

The ingredients:

Double cream – 450ml
Caster sugar – 130g
Juice and zest of 2 or 3 lemons (depends how big they are – use 2 to start with, taste it and add the third if you like it sharp)

The recipe:

  • Juice and zest your lemons.
  • Place the cream and the sugar in a saucepan, bring to the boil and then cook over a low heat for a few minutes until all of the sugar has dissolved. You should stir constantly.
  • Next add the lemon juice. The mixture should immediately start to thicken, and the lemon should turn it yellow.
  • Pour into small glasses (I usually use my Turkish tea glasses) and chill for tree or four hours until set.

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