LEMON AND ORANGE POSSET
Prep time
Cook time
Total time
Author: HATIBON
Recipe type: Dessert
Cuisine: British
Serves: 4
Ingredients
- 500 ml heavy cream
- 60 gr sugar
- 60 ml lemon juice
- 60 ml orange juice
- zest of ½ a lemon
- zest of ½ an orange
Instructions
- Mix the cream with sugar, lemon and orange zests and bring to a soft boil on medium heat, stirring continuously. Cook for 2-3 mins.
- Add the lemon and orange juices, bring back to boil and cook for another 2-3 mins.
- Pour the slightly thickened mixture into ramekins and let cool at room temperature. Once cool enough, place in the fridge and chill for at least 4-5 hours, preferably overnight.
Notes
It is so easy that it's almost impossible to mess up, but there are a couple of things to be careful about. Make sure the heat is not too high and the cream doesn't boil over and never leave it unattended or you will end up with curdled cream.
You can pass it through a fine sieve to eliminate the zest.
You can decorate it with a fruit of your choice, I personally like the forest fruits as they look good on everything.
It is usually served with a shortbread type biscuit for a bit of crunch against the silky smooth cream.
You can pass it through a fine sieve to eliminate the zest.
You can decorate it with a fruit of your choice, I personally like the forest fruits as they look good on everything.
It is usually served with a shortbread type biscuit for a bit of crunch against the silky smooth cream.
Recipe by HatiBon English at https://www.hatibon.com/blog/2016/02/lemon-and-orange-posset/