Mandarin and Lemon Cream Mousse

By Chelsea Sugar

Page views: 17163

This is a favourite traditional English dessert, often called a posset. Great for when you have to feed a large number of people and need to be as organised as you can have it ready and waiting in the fridge.

This is a favourite traditional English dessert, often called a posset. Great for when you have to feed a large number of people and need to be as organised as you can have it ready and waiting in the fridge.
6 hour 0 hour
12 servings

1 review
Difficulty Easy
Prep time 5 mins
Cooking time 6 hrs
Serves
12

Page views: 17163

Ingredients

600 ml cream
3/4 cup Chelsea Caster Sugar
Grated rind of 2 mandarins
Grated rind and juice of 2 lemons

Whipped cream, lemon rind and mandarin segments to serve

Method

Place the cream and Chelsea Caster Sugar in a small saucepan and stir as you bring to the boil. Once it boils, time the mixture for exactly 3 minutes. This timing is very important to the "chemistry" of the recipe. Remove from heat and whisk in the mandarin and lemon rind and the lemon juice. Cool, then pour into small glasses (sherry or liqueur glasses are ideal). Chill for at least 6 - 8 hours; even better if you can make it the night before.

Serve chilled with a small dollop of softly whipped cream and a sprinkle of grated lemon rind and mandarin segments over the top.