Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 300ml double cream
- 75g Chelsea Caster Sugar
- Juice of 1-2 lemons
Chelsea Products in Recipe
Reviews
12
What did you think of this recipe?
Lynda
Delicious and so easy to prepare and even easier to eat. Thank you
5
Emilia
It is the best you have to try this it is amazing it tool like only 10 min
5
Maisie
Super easy to make, I can confirm that you can use normal cream for this recipe, I like to add a bit more lemon than the recipe says and add some lemon rind to it;)
4
Jo
Excellent
5
Barbara
Love it and so easy. Several friends have never heard of lemon posset so I've made another batch so they can try it. Top with fresh raspberries - delicious
5
Lynne
Love this stuff!
5
Jeanette de Montalk
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) :-)
1
Judith Gunnyon
I have this recipe many times. Easy, delicious , and very much a favourite .
5
Carol
Never fails!
5
Mandy
Juice of a lemon can vary so greatly what is your approx measure?
5
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.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
12
What did you think of this recipe?
Lynda
Delicious and so easy to prepare and even easier to eat. Thank you
5
Emilia
It is the best you have to try this it is amazing it tool like only 10 min
5
Maisie
Super easy to make, I can confirm that you can use normal cream for this recipe, I like to add a bit more lemon than the recipe says and add some lemon rind to it;)
4
Jo
Excellent
5
Barbara
Love it and so easy. Several friends have never heard of lemon posset so I've made another batch so they can try it. Top with fresh raspberries - delicious
5
Lynne
Love this stuff!
5
Jeanette de Montalk
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) :-)
1
Judith Gunnyon
I have this recipe many times. Easy, delicious , and very much a favourite .
5
Carol
Never fails!
5
Mandy
Juice of a lemon can vary so greatly what is your approx measure?
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or Olivani Spread)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened (or Olivani Spread)
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter (or Olivani Spread)
- ½ cup cocoa powder
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- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
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- pinch of salt
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ingredients
- 150g butter, softened (or Olivani Spread)
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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