I made lemon Posset today after being given it at a friend's we had a meal with last Sunday.I made a small amount as a test run I'll double the quality for next time so will give that as the recipe
600mls double cream
150g caster sugar
2 tea spoons of vanilla extract (you could use a split pod if you want)
Juice of 2 lemons (80-90mls if using a bottled juice)
Bring the cream, sugar and vanilla to a boil and boil for 2-3 minutes, in a jug add the hot cream to the lemon juice and stir well, it will start to thicken.
Pour into 100ml ramekins, it's very rich so this is a good portion. Chill in the fridge until needed. It can be made in advance and just kept in the fridge if you have space and want to plan ahead.
This goes well with a few slices of strawberry to garnish and very thin shortbread biscuits.
