Today's mighty Oak is yesterday's nut who held its ground

Easiest Dessert Ever – The Lemon Posset

I’m so excited about this little treat, and the absolute ease of it, that I just have to write about it. Had a girlfriend come over last night (both our hubbies are away) and she bought the main dish, I made salad and dessert. I was feeling very uninspired all day and towards the afternoon I was racking my brain about what to make for dessert. Then I found this recipe which has only 3 ingredients! Too easy!


300ml cream

1/4 cup caster sugar

1 lemon

(Serves 2)


Lemon Posset

In a saucepan over a moderate heat, bring to the boil cream, sugar and rind of one lemon, stirring. Continue boiling for about 3 minutes. At this stage the cream still hadn’t thickened up very much and I was thinking it would be a disaster. But read on… Take off the heat and add the juice of one lemon, stirring. This is where the cream immediately curdled a little, hence thickening. Pour the mixture through a strainer into a jug to remove the lemon rind and create a super smooth consistency, like hot custard. Pour into individual serving dishes (I used red wine glasses, but if you have martini glasses, these would look amazing).

As a variation, I popped frozen raspberries into the bottom of the glass before I poured in the mixture. It takes 2-3 hours to set in the fridge. Once set, add mint leaves for garnish.

It tasted so decadently lemony and smooth, that I will definitely be making this again, although not too soon as I’m sure this isn’t great for the old waistline.

Try it! Go on, I dare you!


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