Elizabeth Moxon’s Lemon Posset

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

  • 1 pint double cream
  • grated rind and juice of 2 lemons
  • ¼ pint</

Method

Add the grated lemon rind to 1 pint of double cream and whisk until stiff. Stir in lemon juice and dry white wine. Add sugar to taste. Whisk egg whites until they form peaks and fold into whipped cream mixture. Serve in a glass serving dish or in individual glasses.