I really enjoy the tangy taste of lemon posset at the end of a meal. And it is such a traditional British dessert, I thought it would be perfect for Easter.
Lemon Posset Recipe
from Delicious Magazine December 2010
300ml double cream
75g caster sugar
Juice of 1-2 lemons
Pour the cream into a small saucepan and add the sugar. Slowly bring to the boil, stirring constantly to dissolve the sugar.
Once boiling, let the cream bubble for 3 minutes, stirring all the time.
Remove the pan from the heat and pour in the juice of 1 lemon, stirring the mixture thoroughly. It should start to thicken instantly.
Taste, then add a little more lemon juice if it's not tart enough. It should be sweet, tangy and creamy.
Cool for 5 minutes, then pour into glasses.
Cover with cling film and chill overnight.