lemon posset
serves four
300ml double cream
75g caster sugar
juice of 1-2 lemons (to taste)
almond thins to serve
Bring the cream and sugar to the boil in a small non-stick pan.Let it bubble away for 3 minutes, stirring all the time. Remove from the heat and stir in the juice of 1 lemon. Taste and add more if desired. Pour into four shot glasses or something similar (I save those little plastic pots that Gü deserts come in). Chill in the fridge for at least 3 hours. Serve with almond thins.
300ml double cream
75g caster sugar
juice of 1-2 lemons (to taste)
almond thins to serve
Bring the cream and sugar to the boil in a small non-stick pan.Let it bubble away for 3 minutes, stirring all the time. Remove from the heat and stir in the juice of 1 lemon. Taste and add more if desired. Pour into four shot glasses or something similar (I save those little plastic pots that Gü deserts come in). Chill in the fridge for at least 3 hours. Serve with almond thins.
