Monday, May 23, 2011
NIGEL SLATER'S LEMON POSSET
This classic recipe is taken from Nigel Slater's wonderful book Tender Vol II.
A Cook's Guide to the Fruit Garden.
Only three ingredients are used in this delicious recipe, lemons, sugar and cream and they produce one of the best desserts you will ever eat and perfect for a Summer's day.
Many people pass on making the dessert course and this is sometimes because of time restraints or possibly cost. This is a dessert that can be made in advance, takes ten minutes to prepare and for a cost of around £2.50 fills eight shot glasses. I bought my shot glasses from a well known discount department store and have used them time and time again. They are a crafty way to serve individual desserts and always look good on the plate.
My shortbread is a recipe by Lorraine Pascale from Baking Made Easy and you can see my posting here. The shot glass is perhaps swamped by the shortbread, but who wants a tiny piece of homemade sugary shortbread anyway.
Makes: 8 shot glass servings
500ml double cream, 150g caster sugar, 75ml lemon juice.
1. Place the cream and caster sugar into a saucepan and then bring to the boil, stir occasionally in order to dissolve the sugar. Now lower the heat and leave to bubble for approximately 3 minutes, stirring from time to time.
2. Reduce the heat enough to stop the mixture boiling over, now let it bubble enthusiastically for about 3 minutes, stirring regularly.
3. Remove from the heat, now stir in the lemon juice and leave to settle.
4. If you are using glasses leave to cool for a while and then pour into your glasses, cover with clingwrap to prevent a skin from forming.
5. Place in the fridge for a few hours before serving.