Lemon posset with lemon crunch

In Too lazy to assign a category on February 3, 2007 at 5:13 pm

Category:     Desserts
Style:     British
Servings:     6


This is a new take on the medieval English posset of sweetened, lightly curdled milk. This modern version is cream and sugar acidulated with lemon or lime juice. Serve in Chinese tea cups, ramekins or espresso cups as a dessert, or use as you would a lemon curd.


450ml double cream
100g golden caster sugar
Juice of 2 small lemons

For the lemon crunch
8 sugar cubes
1 tsp finely grated lemon zest

1. Put the cream, sugar and lemon juice into a pan over a medium heat, stirring to dissolve the sugar. Bring to the boil, stirring occasionally, then remove from the heat. Pour into a large jug then divide between 6 x 100ml ramekins or small cups. Cool, then cover with cling film and chill for at least 8 hours, or overnight.
2. Make the lemon crunch. Crush the sugar and mix together with the lemon zest. Sprinkle over the top of each posset to serve.

(source: delicious)

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  1. I'm so hungry right now…

  2. This looks soooo good and I'd love to make it but call me an idiot but I can't translate (easily anyway) into American measurements. I guess we do have books that translte for me but do you know off the top of your head? I can't wait to try this!

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