Lemon and lime posset
Serve this four-ingredient lemon and lime posset with homemade shortbread
Ian MacDonald, head chef at Soar Mill Cove near Salcombe, shares his recipe for lemon and lime posset
www.soarmillcove.co.uk
Serves 4
- Lemons 2, juice and zest
- Limes 2, juice and zest
- Caster sugar 125g
- Double cream 500ml
- Put the lemons and limes in a heatproof bowl and set aside.
- Bring the sugar and cream to the boil in a heavy-bottomed pan. Remove from the heat as soon as it starts to boil.
- Pour the simmering mixture onto the lemon and lime juice (not vice versa or it will curdle). The cream will then begin to thicken.
- Pass the mixture through a fine sieve into a clean bowl.
- Divide the mixture equally into four heatproof glasses and, when cooled, place in the fridge for 2 hours to set.
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You will need
- Lemons 2, juice and zest
- Limes 2, juice and zest
- Caster sugar 125g
- Double cream 500ml
Method
- Put the lemons and limes in a heatproof bowl and set aside.
- Bring the sugar and cream to the boil in a heavy-bottomed pan. Remove from the heat as soon as it starts to boil.
- Pour the simmering mixture onto the lemon and lime juice (not vice versa or it will curdle). The cream will then begin to thicken.
- Pass the mixture through a fine sieve into a clean bowl.
- Divide the mixture equally into four heatproof glasses and, when cooled, place in the fridge for 2 hours to set.
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