Lemon Possett

Category, DifficultyBeginner

[cooked-description]

Yields6 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

 425 ml Half-fat crème fraîche
 100 g Caster sugar
 2 Lemons

1

Place the crème fraîche and sugar into a large saucepan – big enough to allow the mixture to boil vigorously. Strip the peel from the lemons with a potato peeler (it gives a more intense flavour) and add to the crème fraîche. Bring the mixture to a rolling boil and allow it to boil vigorously for 5 minutes, stirring often so the bottom doesn’t burn. Squeeze the juice from the lemons and add to the crème fraîche. Remove from the heat and strain through a sieve.

2

Pour the mixture into ramekins or glasses. If you’re using glasses, allow the mixture to cool slightly before pouring. Chill in the fridge for a minimum of 4 hours. The set will be slightly softer than one traditionally made with cream, so don’t worry if it doesn't firm up as much as you expected. Decorate with the raspberries. The possets will keep in the fridge for 3 days.

Ingredients

 425 ml Half-fat crème fraîche
 100 g Caster sugar
 2 Lemons

Directions

1

Place the crème fraîche and sugar into a large saucepan – big enough to allow the mixture to boil vigorously. Strip the peel from the lemons with a potato peeler (it gives a more intense flavour) and add to the crème fraîche. Bring the mixture to a rolling boil and allow it to boil vigorously for 5 minutes, stirring often so the bottom doesn’t burn. Squeeze the juice from the lemons and add to the crème fraîche. Remove from the heat and strain through a sieve.

2

Pour the mixture into ramekins or glasses. If you’re using glasses, allow the mixture to cool slightly before pouring. Chill in the fridge for a minimum of 4 hours. The set will be slightly softer than one traditionally made with cream, so don’t worry if it doesn't firm up as much as you expected. Decorate with the raspberries. The possets will keep in the fridge for 3 days.

Lemon Possett