Light And Tangy Lemon Posset Recipes

LEMON POSSET

Lemon Posset image

This easy lemon posset takes only minutes to make and can be flavored with other ingredients. It's a cold, thickened cream dessert popular in the U.K.

Provided by Elaine Lemm

Categories Dessert

Time 4h15m

Yield 6

Number Of Ingredients 4

Ingredients

2 large unwaxed lemons
2/3 cup caster sugar, or superfine sugar
2 cups double cream, or heavy cream
Garnish: 1 cup fresh raspberries

Steps:

Enjoy.

Nutrition Facts : Calories 375 kcal, Carbohydrate 30 g, Cholesterol 90 mg, Fiber 2 g, Protein 3 g, SaturatedFat 18 g, Sodium 22 mg, Sugar 26 g, Fat 29 g, ServingSize Serves 6, UnsaturatedFat 0 g

LEMON POSSET

Lemon Posset image

This is the easiest lemon dessert I have ever made, it uses only three ingredients and will always impress guests.

Provided by MARLENE28

Categories World Cuisine Recipes European UK and Ireland English

Time 5h15m

Yield 5

Number Of Ingredients 4

Ingredients

3 cups heavy cream
1 ¼ cups white sugar
3 lemons, juiced
3 tablespoons additional heavy cream for topping

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.

Nutrition Facts : Calories 729.9 calories, Carbohydrate 61.2 g, Cholesterol 207.9 mg, Fat 56.3 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 35 g, Sodium 59.6 mg, Sugar 50.1 g

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

Ingredients

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.

LIGHT AND TANGY LEMON POSSET

Light and Tangy Lemon Posset image

Since I first posted this, I made it. As my English daughter-n-law says - bootiful! Just bootiful! It is superbly rich and I would halve it the next time I make it. I also served it with vanilla ice cream as it was too much to eat a bowlful on its own. It is delicious.

Provided by Sherrie-pie

Categories Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lemons
3 egg whites
100 g caster sugar
900 ml double cream
90 ml lemon curd
cape gooseberries, to serve (optional)

Steps:

Cut half a lemon into slices. Cut each slice into quarter segments, brush them all over with a little of the egg white and coast in 25g of the caster sugar. Reserve.
Finely grate the rind and squeeze the juice of the remaining 1 1/2 lemons. Add to the double cream, then whisk the mixture until it forms soft peaks.
Whisk remaining eggs whites until stiff, whisk in remaining caster sugar.
Fold egg whites into lemon flavoured cream then very gently fold in 45 ml (3 tablespoons) of the lemon curd, using a metal spoon.
Spoon into a serving dish and then decorate with drizzles of the remaining lemon curd and the sugar-coated pieces of lemon. Serve with cape gooseberries, if desired.

Nutrition Facts : Calories 608.1, Fat 56.8, SaturatedFat 35.2, Cholesterol 209.6, Sodium 86.6, Carbohydrate 24.9, Fiber 1.7, Sugar 16.9, Protein 5.4

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