There's something about a hot summer's day that calls for a dessert that's refreshingly easy to make. Enter the classic lemon posset – zingy, simple and ready in no time.
Made with just three ingredients, it's the kind of fuss-free pudding that becomes a go-to for summer gatherings, and served straight from the lemon halves, it looks beautiful on the table too.
Ingredients:
600ml double cream
200g caster sugar
3 large lemons
Method:
Slice the lemons in half and scoop out the flesh carefully, keeping the skin intact.
Push the fleshy centres through a sieve to squeeze out all juice and set aside. You can even pop the discard in a tea strainer along with some fresh ginger and honey for a fresh herbal remedy!
In a small saucepan, pour in the cream and sugar until the sugar is dissolved. Bring it to a gentle simmer let it bubble away for one minute. Turn off the heat and stir in the lemon juice. Feel free to add any lemon zest here too if you love it really lemony.
Let the mix cool and then pour into the lemon halves and top with a leaf of mint. Then leave the pots to chill in the fridge for at least three hours – serve and enjoy!
