Lemon Possets
WATCH CLODAGH MAKE THIS ON HER IGTV HERE
Serves 4
INGREDIENTS:
2 lemons
100g/1 cup caster sugar
425ml/14floz double cream
METHOD:
1. Zest and juice the lemons into a saucepan, followed by the sugar. Place over a low heat and bring to the boil, stirring occasionally, until the sugar has dissolved. Whisk the cream into this saucepan and cook for three minutes.
2. Next divide the mixture between four small glasses or ramekins. Allow to cool, then chill in the fridge for two hours until set. Bring out of the fridge at least 30 minutes before serving.
Recipe from
Clodagh’s Suppers
