Lemon & Lime Posset
For those who don’t cook, or won’t cook, this has to be the simplest of any dessert I know. If you can boil cream (and don’t think you have to put it in a kettle!), this is a simple, easy to make dessert to grace any dinner table. It’s perfect for the amateur cook.
What you need
560ml double cream
150g caster sugar
zest and juice of 1 lemon
zest and juice of 2 limes
What you do
In a pan, bring the cream and sugar to the boil and simmer for two minutes. Remove from the heat and stir in all the juice and zest.
Allow to cool before pouring into small ramekins or wine glasses and chill for 4 or 5 hours or overnight. Serve with shortbread biscuits.
Paul’s tip
Experiment by adding different fruits at the bottom of the glass – bananas, peaches, strawberries and blueberries would all be delicious.
I’ll share another recipe tomorrow.
– Paul Heathcote
