Lemon Posset An Easy 3 Ingredient Old British Dessert Recipes

LEMON POSSET RECIPE (3 INGREDIENT LEMON POTS)

Steps:

• Put the all the ingredients into into a large saucepan, bring to the boil. Simmer whilst stirring for 3 minutes. Its best to use a spatula, so you can keep scraping the sides and bottom of the pan.
• Allow to cool until you can comfortably touch the side of the pan.
• Pour the mixture into individual dishes (ramekins, wine glasses, espresso cups - it is very rich so a smaller serving is better). Chill in the fridge for at least 3 hours.
• Serve with a slice of lemon and a little cream poured on top

LEMON POSSET (AN EASY, 3-INGREDIENT, OLD BRITISH DESSERT)

Steps:

• Place the cream and sugar in a saucepan and bring to a simmer over medium-low heat.
• When it's simmering, lower the heat and cook away for 5 minutes, stirring from time to time.
• After 5 minutes, remove from the heat and pour in 3 Tbsp of the lemon juice, stirring quickly with a wooden spoon. You'll notice the cream souring and thickening at the stage.
• Taste your posset, and add more lemon juice if you think it needs it.
• Serve into your chosen glasses and chill in the fridge for at least 3 hours. Chilling the posset overnight thickens the consistency considerably. Little dessert, wine or sherry glasses are perfect for this. Top it with any of the suggested garnishes above, or leave it plain if you prefer.

LEMON POSSET WITH SUGARED-ALMOND SHORTBREAD

Steps:

• Make the posset first. Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min. Turn off the heat and stir in the lemon zest and juice. Divide between pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
• To make the shortbread, heat oven to 160C/140C fan/gas 3. Whizz the butter and flour together in a food processor until no lumps of butter remain (or rub together with your fingertips). Tip into a bowl and stir in the sugar, ground rice and almonds. Line the base of a roughly 22cm square tin with baking parchment. Tip in the mixture and press it down firmly, making it as flat as you can. Dredge with more sugar and bake for 25-30 mins until pale golden. Cool in the tin.
• Cut the shortbread into shards and serve with the possets and little spoons.

LEMON POSSET

Steps:

• In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.