This lemon posset has to be the easiest dessert we know of. Simply heat some cream and sugar and whisk in lemon juice to create a smooth lemon mousse that makes the perfect finish to a special dinner for two.
Ingreadient
- 100ml/3½fl oz double cream
- 50g/1¾oz sugar
- ½ large lemon, finely grated zest and juice (about 2 tbsp)
Direction
- Put the double cream and the sugar into a pan over a low heat. Stirring constantly to dissolve the sugar, gently bring the cream to the boil. Simmer the cream for three minutes, then remove from the heat and allow to cool.
- Add the lemon juice and zest and whisk well.
- Pour the lemon cream mixture into two small cups or serving glasses and refrigerate for three hours.
