Lemon and lime posset
Serve this four-ingredient lemon and lime posset with homemade shortbread
- Added on February 25, 2019
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Serves 4
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- 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.
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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'Try serving with with homemade shortbread and stewed seasonal fruits,' says Ian
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