Perfect lemon posset

Perfect lemon posset
Perfect lemon posset
Serves: 4
Course: Dessert
Cooking Time: 0 hr 35 mins

Ingredients

  • 550ml double cream 
  • 130g golden caster sugar
  • 2 lemons, zest and juice 

Put the cream in a saucepan with the sugar and gently heat, stirring vigilantly, until the sugar has melted. Be careful as this can boil over very quickly.

Bring slowly to the boil and simmer for 5 minutes. Stir in the lemon zest and juice.

Turn off the heat and divide between pots, ramekins or glasses and cool to room temperature.

Carefully cover and chill for at least three hours, or up to 24 hours.

Jess Murphy

Jess Murphy

Jess Murphy, a contributor to The Irish Times, is a Kiwi chef living on the west coast of Ireland