Lemon Posset

 

This is a sweet, tangy, creamy dessert that is simple to make, tastes fantastic & looks great to.. especially at dinner parties. 

Serves 4

INGREDIENTS:

300ml of Double Cream

75g Caster Sugar

Juice of 2 Lemons

Raspberries

White Chocolate

Almond thin biscuits to serve


WHAT TO DO:

Pour the cream in a pan and add the sugar. Slowly bring to the boil stirring constantly until the sugar has dissolved. Once the cream starts to bubble leave it for 3 minutes.

Squeeze the juice of 2 Lemons and add the juice to the cream, this will then thicken straight away. The posset should taste sweet, tangy and creamy.

Cool for 5 minutes then pour into individual glasses (the small glasses are best, around twice the size of shot glasses). Cover with cling film and allow to cool in the fridge for at least 4 hours or overnight.

HANDY TIP:

Take them out around 20 minutes before you serve, this allows them to soften a little.

Serve on a plate with some raspberries and grate some white chocolate over them.

Fantastic light dessert, especially if your main course was heavy.

Recipie from Gordon Ramsey

Photo taken by Rach Grice