Skip to content
Subscribe
Facebook
X-twitter
Search
Search
Close this search box.
£
0.00
0
Basket
The best places to eat, stay, shop and visit in the South West
Desserts
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
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.
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.
Lemons
You may also like
Barbecue
,
Desserts
No-churn summer cup and clotted cream ice cream
Christmas
,
Desserts
Spiced chocolate fondant
Baking
,
Desserts
Baked egg and cream custard tart
Desserts
Chocolate tart with chocolate orange soil
Desserts
Dark chocolate delice with mulled poached blackberries and brown bread ice cream
Desserts
Baked custard and poached rhubarb
Desserts
Orange and almond polenta cake
Desserts
Dubbel Coffee Stout tiramisu
Desserts
Avocado ice cream
Desserts
Cranberry and chestnut bread and butter pudding
Desserts
Lemon curd tart
Desserts
,
Drinks
English summer cup poptails
Desserts
Elderflower sorbet
Baking
,
Desserts
Pear and whisky tart
Baking
,
Desserts
Bramley apple pie
Baking
,
Desserts
Apple and blackberry crumble
Desserts
Strawberry pannacotta with yogurt, white chocolate and basil
Desserts
Apple tarte tatin with rum-soaked raisins
Most popular recipes
Mains
Classic pan fried lamb’s liver
Baking
Plum pudding
Mains
Rick Stein’s fish and chips
Baking
Cinnamon buns
Baking
Devon cutrounds
Mains
Beer braised venison and ox cheek suet pudding recipe
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Facebook
X-twitter
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.