Lemon Posset
In amongst all the glorious new ingredients for spring are citrus fruits which are in season from Autumn through until the end of March. Blood oranges, lemons and oranges from warmer climates. They also bring a much needed brightness and sharpness to Spring dishes, when we are all craving lighter and fresher flavours after the cozy comforts of Winter.
This is a simple, classic pudding: a softly set lemon custard, rich yet bright with the sharpness of citrus. It requires very little cooking and can be made ahead and set in the fridge. A posset is essentially a cheat’s custard made from double cream, sugar, and lemon juice. The acid in the lemon juice when added to the cream causes an acid-protein reaction, this is what miraculously sets the posset. This would work beautifully for an Easter lunch or family gathering other the long bank holiday weekend.
Lemon Posset
Serves 4
ingredients
425ml double cream
100g golden caster sugar
1 1/2 unwaxed lemons
4 glasses, ramekins, or tea cups in which to set the posset
mint leaves, slices of lemon or berries to decorate before serving
method
Prepare the lemons: zest 1 unwaxed lemon and squeeze the juice of a 1 1/2 lemons. Set aside.
Take a sauce pan and add the double cream and golden caster sugar, heat gently stirring until all the sugar is dissolved. Watch carefully as the cream will quickly boil over if left unattended. Once piping hot take off the heat and pour into a large jug.
To the hot sweet cream add the lemon zest and lemon juice and whisk until combined. Then pour into glasses from a height, dividing the mixture into four. Allow to cool and then place in the fridge overnight.
The possets will be ready to serve the following day. Before serving you can top with a fresh mint leaf, or small slices of lemon, or fresh berries.
