Creamy Lemon Possets

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Equipment

Ingredients

  • 600 ml double cream
  • 150 g caster sugar
  • 2 lemons zest and juice

Instructions

  • Place the cream and sugar in a pan and slowly bring to the boil.
  • Boil for 3 minutes, then allow to cool a little.
  • Add the lemon juice and zest and whisk well.
  • Sieve the mixture and pour it into six ANTA small mugs.
  • Leave them to cool before placing in the fridge to set for about 4-6 hours or overnight.
  • Garnish with a thin slice of lemon, a little extra zest and serve.
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Course Dessert / Fruit