So I finally got around to trying lemon posset – this – in my mind typically British pudding.
Tt is basically a pannacotta without gelatin; instead the acid in the lemon juice helps the fat in the cream to solidify so the mixture sets. The texture is even better than that of pannacotta and the sharpness from the lemon makes the dessert feel lighter than it actually is.
I served mine with blueberries for added freshness but Tom Kerridge’s fennel biscotti seems like a divine pairing. After watching his BBC series on proper pub food I completely trusted his recipe to be perfect – and it was.
Lemon posset, serves 6
After Tom Kerridge’s recipe.
425ml double cream
2 lemons, juice only
Bring the cream and sugar to the boil in a pan. Reduce the heat to a simmer and cook for 1-2 minutes. Add the lemon juice and mix thoroughly. Pass through a fine sieve and set aside to cool for five minutes.
Skim off any air bubbles from the surface and pour into six serving glasses. Transfer to the fridge for at least two hours, or until set.