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Lemon Posset

Submitted by Molly 11 June 2009

Whip the 150ml of cream until soft peaks are formed, pour carefully over top of set puddings and serve. This is rather nice served with those dark chocolate tube-type biscuits.



Zest and juice of 2 large juicy lemons unwaxed; ,150g. caster sugar; ,600ml double cream; ,150ml double cream to serve.


Pour 600ml.double cream into a large saucepan together with the sugar and bring to the boil slowly, over a low heat, stirring from time to time. Let it boil for three minutes then remove from heat and allow to cool.
Add lemon juice and zest and whisk well. Pour the mixture into 6 small glass dishes, such as ramekins, then refrigerate for at least three hours but preferably overnight.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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