If you like the zingy taste of lemon and wish it to have a creamy and silky texture then this recipe for Lemon Posset’s should appeal and what is more they are remarkably easy to make. This delicious dessert dish serves between four and six people and takes an remarkably short ten minutes to prepare.
For this recipe you will need the following ingredients:
A Three hundred and ninety seven gram can of Condensed milk
One hundred and fifty milliliters of fresh double cream
Finely grated zest and juice of four large unwaxed lemons or around one hundred and fifty milliliters
and for the garnish
1 table spoon of freshly chopped mint leaves
1 table spoon of granulated sugar
and a squeeze of lemon juice.
The first thing you will need to do is to whisk the condensed milk and the cream together. You will know when it has been whisked enough because the mixture will be quite thick yet very light. Usually this will take around four or five minutes of quick vigorous whisking.
To this mixture add the lemon juice and the lemon zest and beat the mixture together for a short while to make sure all the components have been mixed together thoroughly. This should be quite quick as the mixture naturally thickens very quickly.
This lemon cream then can be spooned into ramekins or perhaps a large trifle bowl and then slammed into a fridge to chill for at least sixty minutes or even better overnight.
When serving simply take the mint leaves and mix with the sugar and lemon juice before sprinkling onto the chilled ramekin. This dish is ideally served with some summer fruits such as fresh strawberries or raspberries or perhaps even with a nice and tasty shortbread biscuit.