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Lemon possets
Bring the zing to the end of any meal with these no-bake light and fresh desserts.
YIELDS
4
TO
6
Ingredients
- 2 lemons
- Half an orange
- 1/2 cup plus 2 tablespoons superfine sugar
- A pinch of fine-grained sea salt
- 2 cups heavy cream
- Lemon curd, to serve
- Whipped cream, to serve
- Crushed amaretti biscuits, to serve
- Chopped pistachios, to serve
Directions
- Using a rasp or similar, finely zest the rind of the lemons and orange half into a bowl. Set aside.
- In a small, nonreactive saucepan, combine the superfine sugar with the salt, along with the juice of the lemons (about a quarter cup) and orange, making sure to catch any seeds. Stir, then bring the mixture to a boil over low heat, continuing to stir regularly.
- Once the sugar has dissolved, keep the syrup aside as you get on with the cream. Pour the cream into a heavy-bottom saucepan. Scatter in the citrus zest and set over low heat. Bring to a boil, whisking often, then whisk in the sugar syrup.
- Pull from the heat and set a sieve over the syrup pot or a four-cup liquid measuring cup (the spout will make pouring easier). Strain the cream into the pan, then divide the mixture between four to six appropriately-sized glasses or ramekins; six to eight-ounce ones should be about right. Cool at room temperature, then cover and transfer to the fridge to set completely; about six hours, but overnight is ideal.
- Serve with lemon curd, whipped cream, crushed amaretti biscotti and chopped pistachios and enjoy!
