RECIPE: Lemon Posset

Rob Broadfield, Food Editor, The West Australian Updated January 30, 2013, 10:00 am

Picture: Iain Gillespie/The West Australian

  • Serves: 8 *

  • 900ml cream *

  • 250g caster sugar *

  • 120ml lemon juice *

  •   *

Combine the cream and caster sugar in a saucepan and bring to the boil, stirring. Reduce the heat and lightly boil for 3 minutes (this is important). Keep an eye on it and stir to keep it from boiling over. Remove from the heat and add the juice, stirring well. Leave to cool for 10 minutes, stir once more, decant into a jug and pour into the moulds. Cool and refrigerate for at least 4 hours until set.

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