Mark Murphy from Dingle Cookery School, on the South West Coast of Ireland demonstrates how to make Lemon Posset Dessert.
It’s probably the simplest dessert you’re ever going to make & probably the tastiest as well.

Lemon Posset
Serves 6/8

500 ml cream
125g caster sugar
Juice from 3 / 4 lemons
Fresh Mint

In one pot heat the lemon juice and sugar, in another pot heat the cream. Once both pots are hot, pass the lemon mixture through a sieve and add to the cream.
Pour the hot lemon creamy sauce into ramekins, remove any air bubbles with a spoon and allow to set in the fridge overnight.

Serve the dessert in the ramekin on a plate and add some mint to garnish and add colour.



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