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.

Desserts

Lemon and lime posset

Serve this four-ingredient lemon and lime posset with homemade shortbread

Added on February 25, 2019

Ian MacDonald, head chef at Soar Mill Cove near Salcombe, shares his recipe for lemon and lime posset

www.soarmillcove.co.uk

Serves 4

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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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.