Cream Masterclass: Lemon Posset and Butter
Cream Masterclass: Lemon Posset and Butter! One easy peasy dessert and one every day dessert! Dreamy!
Ingredients
Lemon Posset
- 150g caster sugar
- 600ml double cream
- 2 lemons juice and zest
- To serve fresh raspberries and raspberry sauce.
Butter
- 1l double cream
Method
Lemon Posset
Heat the cream and sugar when dissolved add the lemon juice and zest pout into glasses chill for 4 hours. Spoon the sauce over and top with raspberries and sauce.
Butter
Place into a kitchen aid with a whisk attachment whisk until separated the solids are butter and the liquid buttermilk.
Ingredients
Lemon Posset
- 150g caster sugar
- 600ml double cream
- 2 lemons juice and zest
- To serve fresh raspberries and raspberry sauce.
Butter
- 1l double cream
Method
Lemon Posset
Heat the cream and sugar when dissolved add the lemon juice and zest pout into glasses chill for 4 hours. Spoon the sauce over and top with raspberries and sauce.
Butter
Place into a kitchen aid with a whisk attachment whisk until separated the solids are butter and the liquid buttermilk.
