Divine Lemon Posset Pots

The most requested desert from guests that I cook for is Divine Lemon Posset Pots.

Almost all of the recipes I cook for guests are my own, but I'm ashamed to say that this recipe first came to my attention whilst reading a Mary Berry cookery book (anyone who knows me knows that I devour cookery books as bedtime reading), but I have adapted the recipe for my own use.  Here goes:

To serve 4


300ml of double cream
75g of unrefined caster sugar
The grated rind and juice of 2 lemons
2 tablespoons of kirsch (or brandy)

Heat the cream, sugar and lemon zest in a large pan (a skillet or non-stick frying pan) over a very low heat until simmering.  Once simmering point has been reached, stir continuously for a couple of minutes.


Remove the pan from the heat and leave to cool until lukewarm


Mix the lemon juice and kirsch (or brandy) with the lukewarm mixture and stir until smooth

Pour into ramekins or wine glasses, transfer to the fridge or a very cool place and allow to set


Serve with biscotti or almond biscuits, and maybe with some raspberries or strawberries on the side.

So, now I've shared the recipe, it will disappear from my menu unless requested!!!!!