Recipe Archives->Desserts Pudding->Lemon Posset
| <-Lemon Myrtle Mousse- | Lemon Posset | -Lemon Souffle 01-> |
Lemon Posset 900 ml (1 1/2 pints) double cream 250 grams (9 oz) caster sugar juice of 3 lemons Boil the cream and sugar together in a pan and cook for 2-3 minutes. Add the lemon juice and mix in well. Leave to cool slightly then pour into six glasses and leave to set in the fridge. The pudding is now ready. It is nice to pour a little more liquid cream on top before serving.
Printable version: lemon-posset.txt.
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