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

(7 reviews)

An easy recipe, great to prepare ahead for dinner parties. The acid of the lemon cuts through the fat of the cream for a surprisingly light and delicious dessert.

Juice of a lemon can vary so greatly what is your approx measure?

I have this recipe many times. Easy, delicious , and very much a favourite .

Double cream? We only have one sort of cream in NZ, will this work (it doesn't have the fat content of double cream in the UK so it's not always equivalent).

CHELSEA SUGAR: Hi there, regular cream will work well for this recipe.

Love this stuff!

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) :-)