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"Lemon posset, the easiest and the loveliest dessert, best served with crunchy biscuits. Posset in medieval times was a spiced, rich milky-wine concoction, served probably more often as a remedy than a dessert. These days posset is something else entirely, but not as popular as is its due - which I’m now attempting to remedy. Because take this: cream, sugar and lemon - how can you do better for a pudding? Posset is unbelievably easy to make: boil cream and sugar, add lemon, bingo. You fear it’s too runny and a disaster - you couldn’t be more wrong, it sets beautifully after half an hour in the fridge. It’s the mother of all desserts when you’re stressed and hassled. It’s the dessert matrix. It’s the go-to dessert. And it works just as beautifully as a crowd pleaser as a ‘fancy-a-sweet’ single cup. You can use lemon, orange or grapefruit - probably even vinegar if you fancied an experimental taste. And it works on a sunny hot afternoon as well as on Christmas Day."
Makes6 (with some left over)
Preparation Time30 min
Chilling Time2 hr
- 540 grams double cream
- 155 grams sugar
- 75 milliliters lemon juice (about two lemons)
- To Serve:
- 100 milliliters double cream, lightly whipped
- A handful of pomegranate seeds
- Crunchy biscuits
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