Gordon Ramsays Lemon Posset Recipes

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GORDON RAMSAY'S LEMON POSSET



Gordon Ramsay's lemon posset image

Provided by Kim

Number Of Ingredients 3

300 ml double cream
75 g caster sugar
juice 1-2 lemons

Steps:

  • Pour the cream into a small saucepan and add the sugar. Slowly bring to the boil, stirring constantly to dissolve the sugar. Once it comes to the boil, let the cream bubble for a further 3 minutes, stirring all the time.
  • Remove the pan from the heat and pour in the juice of 1 lemon, stirring the mixture thoroughly as you do so. It should start to thicken instantly. Taste the mixture and add a little more lemon juice if it's not tart enough. The posset should be sweet, tangy and creamy.
  • Allow to cool for about 5 minutes, then pour into individual glasses. Cover with cling film and chill in the refrigerator for at least 3 hours or overnight. If the possets are very firm, take them out of the refrigerator 15 minutes before serving to soften. Serve with dessert biscuits, langues de chats or almond biscuits.

GORDON RAMSEY LEMON POSSET



Gordon Ramsey Lemon Posset image

This recipe was taken from Gordon Ramsey's Sunday Lunch, a light and simple dessert, very easy to make! Would go great with Martha Stewart's Lime Meltaway's. The serving amount is average depending on the size glasses/dishes you use to serve.

Provided by Dee-lish 2

Categories     Dessert

Time 3h15m

Yield 3 glasses approx, 3 serving(s)

Number Of Ingredients 3

300 ml double cream
75 g caster sugar
1 -2 lemon, juice of

Steps:

  • Pour the cream into a small saucepan and add the sugar. Slowly bring to the boil, stirring constantly to dissolve the sugar. Once it comes to the boil, let the cream bubble for a further 3 minutes, stirring all the time.
  • Remove the pan from the heat and pour in the juice of 1 lemon, stirring the mixture thoroughly as you do so. It should start to thicken instantly. Taste the mixture and add a little more lemon juice if it's not tart enough. The posset should be sweet, tangy and creamy.
  • Allow to cool for about 5 minutes, then pour into individual glasses. Cover with cling film and chill in the refrigerator for at least 3 hours or overnight. If the possets are very firm, take them out of the refrigerator 15 minutes before serving to soften. Serve with dessert biscuits, langues de chats or almond biscuits.

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