Lemon Posset Cups
Ok so I’m just going to get my AMAZING news out of the way or I won’t be able to concentrate on what I’m blogging. I got the Apprenticeship with Claridges! Aaaaaaaaah, I’m so happy and relieved! It’s all so exciting; I can’t wait to start. I thought that these cute Lemon Possets were pretty appropriate as I helped make their Lemon Possets while I was on my trial with Claridges.
Moving onto these lovely Possets. I really don’t understand anyone who doesn’t like Lemon Posset. It’s so simple yet so darn good; that silky smooth texture and sweet smack of lemon. But how can you make it better? Putting them in Lemons, that’s how! Setting your posset in an actual Lemon is so much more appealing than plain ramekins. It also adds a slight sour note toward the edges of your posset from where the mix has been resting on the Lemon rind. Yes, it is a bit of extra effort but it’s completely worth it when you see your guests faces. I think these would be even better with a smooth layer of tangy Lemon Curd in the centre to off set the sweetness of the posset.
Ingredients – Makes 6 * (Recipe from Easy Living)
- 600 ml (20fl oz) double or thick cream
- 50 ml (5fl oz) single cream
- 185g (6oz) caster sugar
- 6 Lemons
* You will have mix left but I just used this as a tester to make it a round number
Cut the tops off of your Lemons and a little off of the bottom so that they can stand up on their own. Next, take a sharp knife and score the inside from side to side in a cross. Using a melon baller scoop out the inside. Reserve all of this in a bowl and strain to leave the juice. Make sure you go very near the skin of the lemon so that you get all of the membrane for a clean finish. Be careful not to tear the skin here. Leave to one side.
Get a large saucepan and bring the double cream, single cream and sugar to the boil over a low heat, stirring occasionally to dissolve the sugar. You must have a large saucepan or your cream will be at risk of over boiling. Boil gently for 3 minutes.
Take off the heat and whisk in 40ml of lemon juice. Taste and decide if it needs more lemon juice. Add more if you think so, but not too much as you don’t want it to be too liquid or it won’t set. Allow to cool slightly and pour into your lemon cups. Chill for 12 hours or until set.
NOTE: If you went through the bottom of some of your lemon cups by accident, wrap cling film around the bottom half of them and set them onto a tray before pouring the posset in. This will prevent any liquid seeping out until they are set enough for the cling film to be removed.