When it comes to cooking and baking, I like recipes that are simple and easy as well as being relatively quick to get together. I don’t like food that is over complicated or pretentious… just simple and delicious. I enjoy basic and traditional flavours and combinations, that compliment each other and are enjoyable to eat. This also applies to entertaining. I love cooking food for family and friends – it brings everyone together and is such an overwhelming feeling when others enjoy what you are making. A few years ago when I first started to take a real interest in cooking I discovered a recipe for lemon possets, a low calorie version in a cooking magazine. I cooked it so many times for different people and just got so many compliments. They were easy to make, full of flavour and extremely visually appealing. For some strange reason I completely stopped making them, and didn’t even think about them for a good few years. Recently my grandma requested them as a dessert – in fact for Mother’s Day yesterday – to finish off a Sunday roast. I hadn’t made them for years so obviously had slightly forgotten the process. After reading recipes online I gathered the basics in my head and created the beautiful desserts again. The new recipe that I created this weekend is so much more simple than how I used to make them a few years ago and to be honest, I have no idea why? They are so not complicated… it is literally three ingredients, about 20 minutes to prepare them and all that’s left is to let them set overnight. They are so easy and such a crowd pleaser for guests or even just yourself. I adore the taste of lemon, however if you wanted to mix things up i’m sure there are so adaptions, such as adding lime or different flavourings. I kept it simple, and thought it would be a great recipe to share here on the blog.
Prep Time – 20 minutes
Setting Time – Overnight
Skill Level – Easy Peasy
Serves – 4
600ml Double Cream // 3 Lemons (Zest & Juice) // 200g Caster Sugar
Begin by setting aside 4 glasses or ramekins to serve the possets in. If you want them to be even more visually appealing, you could even use a pretty cup and saucer or cocktail glass. I kept it simple with some small glasses.
In a saucepan, set the heat to medium and add the cream and sugar.
Gently heat and sir continuously until the sugar has melted. Bring to a gentle simmer and bubble for a minute or two. Take the pan off the heat and add the lemon zest and juice.
Divide the mixture evenly between the chosen glasses/pots. I put the mixture into a measuring jug, which meant that I could spilt it evenly and it was so much easier to pour. Leave the possets on the side so that they can cool to room temperature.
Put the possets in the fridge and leave overnight to set. The minimum time for them to set would be about three hours – but I just find it easier quite a long time before for extra reassurance that they will be ready.
Serve the possets with a few berries on top and shortbread on the side. All these ingredients go perfectly together and really do look so pretty and presentable.
– happy cooking –
This recipe is based on recipes found online, and will be very similar to others around. It’s a classic!