Lemon Posset Recipes

LEMON POSSET

Steps:

• Enjoy.

LEMON POSSET WITH LEMON SHORTBREAD

Steps:

• For the posset, place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.
• Add the lemon juice and zest and whisk well.
• Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.
• Preheat the oven to 180C/355F/Gas 4.
• For the shortbread, sift the icing sugar, flour and cornflour together into a bowl and add the ground almonds.
• Transfer the flour mixture to a food processor. Add the butter and pulse until there are no visible lumps of butter.
• Add the almond essence. Pulse again, then turn the mixture out onto a lightly floured surface and bring together to form a smooth dough.
• Grease a muffin tray with butter.
• Divide the dough up and roll into small balls. Place the balls into the muffin cups, flattening the tops slightly with your fingers. The dough should come about one third of the way up the side of each muffin cup to give a nice proportion to the finished biscuit.
• Transfer to the oven and bake the shortbreads for 8-12 minutes, until they are a light golden colour.
• Remove from the oven, allow to cool slightly, then, using your thumb, make a small indentation into the top of each biscuit.
• Let the shortbreads cool for a few minutes, then turn the mould over and tap the shortbreads out. (Be gentle, as the biscuits are fragile while they are still warm.)
• When all the shortbreads are baked and cooled, dust the tops with icing sugar. Fill the indentations in the biscuits with lemon curd.
• To serve, place the lemon possets onto plates with a shortbread alongside. Sprinkle a little lemon zest on top, if you want.

LEMON POSSET RECIPE (3 INGREDIENT LEMON POTS)

Steps:

• Put the all the ingredients into into a large saucepan, bring to the boil. Simmer whilst stirring for 3 minutes. Its best to use a spatula, so you can keep scraping the sides and bottom of the pan.
• Allow to cool until you can comfortably touch the side of the pan.
• Pour the mixture into individual dishes (ramekins, wine glasses, espresso cups - it is very rich so a smaller serving is better). Chill in the fridge for at least 3 hours.
• Serve with a slice of lemon and a little cream poured on top

LEMON POSSET BY MARY BERRY

Steps:

• Zest and juice three lemons
• Pour 600ml double cream into a large saucepan and add 3/4 of the lemon zest and 150g caster sugar
• Bring to the boil stirring continuously then simmer for 3 minutes
• Remove from the heat and allow to cool slightly then whisk in the lemon juice
• Transfer to a glass jug and pour into serving dishes
• Cover with clingfilm and refrigerate for 4 hours (or overnight)
• When you're ready to serve - sprinkle over the remaining lemon zest and a couple of lemon thyme leaves if you're feeling fancy!
• Serve with shortbread biscuits

LEMON POSSET

Steps:

• In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.

LEMON POSSET

Steps:

• 1. Put the double cream in a large pan with the sugar. Bring slowly to the boil and simmer for 3 minutes. Take it off the heat, add the lemon juice and zest and whisk well.
• 2. Pour into 6 ramekins and refrigerate for 2-3 hours. Sprinkle with the pared lemon zest before serving with shortbread.

GORDON RAMSEY LEMON POSSET

Steps:

• Pour the cream into a small saucepan and add the sugar. Slowly bring to the boil, stirring constantly to dissolve the sugar. Once it comes to the boil, let the cream bubble for a further 3 minutes, stirring all the time.
• Remove the pan from the heat and pour in the juice of 1 lemon, stirring the mixture thoroughly as you do so. It should start to thicken instantly. Taste the mixture and add a little more lemon juice if it's not tart enough. The posset should be sweet, tangy and creamy.
• Allow to cool for about 5 minutes, then pour into individual glasses. Cover with cling film and chill in the refrigerator for at least 3 hours or overnight. If the possets are very firm, take them out of the refrigerator 15 minutes before serving to soften. Serve with dessert biscuits, langues de chats or almond biscuits.