Chelsea

celebrating 130 years 1884-2014

Lemon Posset

By Chelsea Sugar
Lemon Posset
6 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 10 mins
  • Serves
    6
Ingredients

    300ml double cream
    75g Chelsea Caster Sugar
    Juice of 1-2 lemons

Method

    Put cream and caster sugar into a saucepan. Slowly bring to the boil, stirring constantly. Once boiling, let it bubble for 3 minutes stirring all the time. Remove from heat and add juice of 1 lemon stirring to mix thoroughly. Taste and add more lemon juice, if not tart enough.

    Allow to cool for 5 minutes, then pour into shot glasses. Cover with cling film and chill for at least 3 hours. Serve with Biscotti biscuits as an after dinner palette cleanser.

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Reviews

Average Rating
32
(2 reviews)


Never fails!

Why do you use leaf gelatine when it's not available in NZ? You could at least give the equivalent measurement in granulated gelatine.
CHELSEA: Hi there, our lemon posset recipe doesn't have gelatine as an ingredient - are you referring to another recipe? You can find leaf gelatine in NZ in specialty food stores (i.e. Farro Fresh) :-)

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