Now I have discovered how easy it is to make a posset there is no stopping me! This version is from Claire Thomson’s ” New Kitchen Basics” which i am gradually cooking my way through as the recipes are so good.
Ingredients
- 2 unwaxed lemons peel removed in thin strips with no pith
- 400 ml double cream
- 2 fresh bay leaves scrunched to release flavour
- 120 g caster sugar
Servings:
Instructions
- Juice the lemons until you have 100 ml of juice. Put the cream, sugar, bay leaves and lemon zest strips in a small pan and bring to the boil, stirring a few times until the sugar has dissolved.
- Simmer for 2 minutes then stir in the lemon juice and return to the boil. As soon as the liquid starts to bubble up remove from the heat and pour through a sieve into a jug.
- Divide equally between four glasses or ramekins. Allow to cool then chill for at least a couple of hours until set.
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