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September Recipe - Lemon Posset

This pudding has to be one of the easiest of all time to prepare and cook!

Looking at the Ingredients it's quite hard to believe that the recipe will work - how will it set?


The three simple ingredients are cooked together, the sugar and the acidity of the lemon juice react with the cream so that once it has cooled an been refrigerated it sets just like a mousse.



  • (Serves 6)
  • 6 wine glasses
  • 900ml double cream
  • 225-250g castor sugar
  • juice of 3 lemons

Bring the cream and sugar to the boil and simmer for 2-3 minutes. Add the lemon juice and mix in well.

Remove from the heat and leave to cool slightly before pouring in the glasses, leaving a 1cm space at the top of each glass.

These can now be refrigerated and allowed to set which will take between 2 - 3 hours.

I like to pour some liquid cream on top of each Posset - it helps to balance the rich acidic lemon flavour.


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