Lemon and Bay Posset (4)

Now I have discovered how easy it is to make a posset there is no stopping me! This version is from Claire Thomson’s ” New Kitchen Basics” which i am gradually cooking my way through as the recipes are so good.

Lemon and Bay Posset (4)
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Lemon and Bay Posset (4)
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Ingredients
Servings:
Instructions
  1. Juice the lemons until you have 100 ml of juice. Put the cream, sugar, bay leaves and lemon zest strips in a small pan and bring to the boil, stirring a few times until the sugar has dissolved.
  2. Simmer for 2 minutes then stir in the lemon juice and return to the boil. As soon as the liquid starts to bubble up remove from the heat and pour through a sieve into a jug.
  3. Divide equally between four glasses or ramekins. Allow to cool then chill for at least a couple of hours until set.
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