Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, lemon posset. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

This easy lemon posset takes only minutes to make and can be flavored with other ingredients. Originally a posset was a drink made from hot milk and honey, spiced and laced with ale or wine. A quick little Mother's Day dessert, this Lemon Posset is velvety smooth and totally refreshing.

Lemon posset is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Lemon posset is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have lemon posset using 8 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Lemon posset:

1. Get Makes 6 cups with plenty of tasting material for the chef
2. Get 540 g double cream
3. Prepare 155 g caster sugar
4. Make ready 75 ml lemon juice (two lemons)
5. Get To serve:
6. Take 100 ml double cream, lightly whipped
7. Get 1 handful pomegranate seeds or any seasonal fruit
8. Prepare crunchy biscuits or shortbreads

It's a great desert for when it gets hot out as its super zesty and refreshing. It's also really easy to. Главная. Выпечка, десерты, пироги и торты. Лимонный поссет (Lemon Posset). Nothing could be easier than lemon posset - it's cream, sugar and lemon juice. Add crunch with cute lemon thumbprint biscuits on the side.

Step by Step to make Lemon posset:

1. Mix the sugar with the cream in a medium saucepan and bring to the boil. Turn the heat down when it starts to bubble and let it simmer, stirring, for 5 minutes.
2. Take the pan off the heat, add the lemon juice and stir in well. Let the posset stand for 10 minutes, give it a final stir and pour into shot glasses or espresso cups. Place them in the fridge for at least a couple of hours.
3. To serve, pipe a dollop of cream into each cup and sprinkle with pomegranate seeds or berries. Serve with crunchy biscuits.

Lemon Posset, where have you been all my life? What a sweet pleasure this dessert is. It does soften rather quickly upon removing from the refrigerator, but I remedied that by freezing i. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Turn off the heat and stir in the lemon zest.

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