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Lemon Posset
- Serves
6
- Difficulty
Easy
By Gary Rhodes
Published 1994
This must be the easiest pudding to prepare and cook, which is why I’ve included it in the book.
Ingredients
900 ml 1½ pints 250 g 9
Method
Boil the cream and sugar together in a pan and cook for 2–3 minutes. Add the lemon juice and mix in well. Leave to cool slightly then pour into six glasses and leave to set in the fridge. The pudding is now ready. It is nice to pour a little more liquid cream on top before serving.
Photos
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