Lemon posset with lemon crunch
(from Elyce123’s recipe box)
Source: delicious. October 2005
Prep time: 20 minutes
Serves 6 people
Categories: October
Ingredients
- 450ml double cream
- 100g golden caster sugar
- juice of 2 small lemons, plus 1 tsp finely grated zest
- 8 sugar cubes
Directions
-
Put the cream, caster sugar and lemon juice into a pan over a medium heat, stirring to dissolve the sugar. Bring to the boil, stirring occasionally, then remove from the heat. Pour into a large jug then divide between 6 × 100ml ramekins or small cups. Cool, then cover with cling film and chill for at least 8 hours, or overnight.
-
Make the lemon crunch. Crush the sugar cubes and mix together with the lemon zest. Sprinkle over the top of each posset to serve.