Lemon Posset

I love desserts that require minimum effort, but give you maximum satisfaction, in the words of Gino D'Acampo .
Lemon Posset is one of these desserts, terrifyingly easy to make, with only 3 ingredients and you have to do it well in advance for it to set, so you can forget about it whilst having your dinner party and whip it out of the fridge the moment you want to serve.

At the end of November we had a get-together with the choir.  Cheese and wine, bread and fruits to dip into. Some of the choir members took care of the desserts and I made Lemon Posset - 40 of them. 
They were a hit, as I expected.

I use Nigel Slater's recipe  as a guidance, but add lemon zest to the cream, and strain it out afterwards.

5oo ml double cream
150g caster sugar
75ml lemon juice

Put the cream and caster sugar in a saucepan and bring to the boil, stirring occasionally to dissolve the sugar. Lower the heat and leave to bubble for about 3 minutes, stirring from time to time. Reduce the heat so that the mixture doesn't boil over, and let it bubble enthusiastically for about 3 minutes, stirring regularly.

Remove from the heat, stir in the lemon juice and leave to settle. Pour into four small wine glasses or cups and leave to cool. Refrigerate for a couple of hours before serving

  
    

                                     

  

Nederlands
Lemon Posset voor 4 glaasjes

Ingrediënten

                    500 ml volle room (35 à 40%
                    150 gr witte suiker (gries of kristal)
                     75 ml citroensap  en 1 schijfje schil van onbespoten citroen

Werkwijze

          Op het vuur breng room met suiker aan de kook
          Regelmatig roeren zodat de suiker oplost
          Vuur lager zetten en 3 minuten zachtjes laten pruttelen
          dan 3 minuten enthusiast laten bubbelen(voorzichtig voor overkoken)
          Van het vuur nemen en citroensap door roeren
          Laat de grootste hitte afkoelen, neem het schijfje schil eruit en schenk            het mengsel in glaasjes
          Laat verder afkoelen en zet in koelkast tot gebruik
          Zeker een dag op voorhand maken dat het voldoende kan opstijven