Lemon and lime posset

Serve this four-ingredient lemon and lime posset with homemade shortbread
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Lemon and lime posset

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

www.soarmillcove.co.uk

Serves    4

Supported by

Indy Coffee Box
  • You will need
  • Method
  • Lemons 2, juice and zest
  • Limes 2, juice and zest
  • Caster sugar 125g
  • Double cream 500ml
  1. Put the lemons and limes in a heatproof bowl and set aside.
  2. Bring the sugar and cream to the boil in a heavy-bottomed pan. Remove from the heat as soon as it starts to boil.
  3. Pour the simmering mixture onto the lemon and lime juice (not vice versa or it will curdle). The cream will then begin to thicken.
  4. Pass the mixture through a fine sieve into a clean bowl.
  5. 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

  1. Put the lemons and limes in a heatproof bowl and set aside.
  2. Bring the sugar and cream to the boil in a heavy-bottomed pan. Remove from the heat as soon as it starts to boil.
  3. Pour the simmering mixture onto the lemon and lime juice (not vice versa or it will curdle). The cream will then begin to thicken.
  4. Pass the mixture through a fine sieve into a clean bowl.
  5. Divide the mixture equally into four heatproof glasses and, when cooled, place in the fridge for 2 hours to set.
Supported by
Indy Coffee Box
Salcombe Gin & Paul Ainsworth

'Try serving with with homemade shortbread and stewed seasonal fruits,' says Ian

Supported by
Salcombe Gin & Paul Ainsworth

Supported by

Salcombe Gin & Paul Ainsworth
Supported by
food magazine march april edition

Supported by

food magazine march april edition
Supported by
food newsletter banner

Supported by

food newsletter banner