Lemon Posset with Lemon Cookies

Lemon Posset with Lemon Cookies. Making this classic dessert is so easy to make that you wouldn't believe how delicious and impressive it is! This recipe makes enough for 8-10 so it is perfect for serving up to a crowd! James used cookies from Angelica Belle!

8-10

Ingredients

150g caster sugar
600 ml double cream
2 lemons, zest
75ml lemon juice

For the candied rind

1 lemon peel, only julienned
50g caster sugar
Splash of water

To serve

Lemon cookies
Lemon balm

Method

Print Recipe

Heat the cream and sugar in a large saucepan, bring to the boil, then whisk in the lemon juice and zest.
Chill for 4 hours. Or overnight.
Heat ½ the sugar, water, and rind to a boil, and then simmer for 3 minutes.
Drain and coat in the rest of the sugar. Top with crumbled cookies, candy lemon and lemon balm.

Ingredients

150g caster sugar
600 ml double cream
2 lemons, zest
75ml lemon juice

For the candied rind

1 lemon peel, only julienned
50g caster sugar
Splash of water

To serve

Lemon cookies
Lemon balm

Method

Heat the cream and sugar in a large saucepan, bring to the boil, then whisk in the lemon juice and zest.
Chill for 4 hours. Or overnight.
Heat ½ the sugar, water, and rind to a boil, and then simmer for 3 minutes.
Drain and coat in the rest of the sugar. Top with crumbled cookies, candy lemon and lemon balm.