Lemon Posset with the Rimmers

A very warm and stormy Saturday evening was made all the more enjoyable with the addition of the Rimmers (and Joe's mate Nathan) to our family gathering.
We barbecued far too much chicken, served with roast sweet potato, spicy slaw and cauliflower salad. This was preceded by aubergine and pepper salad and asparagus with anchovy and milk sauce .... all recipes that we have done before.
However the evening was rounded off by a new discovery from Bill Granger's 'Feed me now": Lemon Posset.
We served it in little coffee cups with pistachios on top and a few raspberries on the side. Bill recommends shortbread which I'm sure would also be delicious.
Anyway lets say that it went down pretty well, in fact the enamel on the inside of the cups was in danger of being worn away

The evening ended with Jerry and I side by side on the sofa watching Glastonbury .... sweet!

Ingredients

180ml (6fl oz) lemon juice (about 4 lemons)

125g (4½oz) caster sugar

500ml (18fl oz) double cream

berries or slivered unsalted pistachios, to serve

Method

Strain the lemon juice into a medium saucepan, add the sugar and stir over a low heat until the sugarhas dissolved.
Take off the heat.
Meanwhile, pour the cream into another small saucepan and bring to the boil slowly. Whisk the cream into the sweetened lemon juice until combined.
Pour into eight shot glasses (coffee cups) and chill until set, about three hours.
Serve sprinkled with some berries or a few slivered pistachio nuts.

Comments

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