It’s been a minute, but I wanted to save this recipe because I LOVE it so much. You can also add this to a tart base or fill your desert pots with a biscuit crumb base. You can use lemon, orange or any citrus juice. Lemon is my favourite but I may try a grapefruit posset next time.
Ingredients:
- 300ml double cream
- 100g caster sugar
- 38ml citrus juice
- zest of one citrus
Put the cream and sugar in a saucepan and heat gently, stirring until the sugar is melted. Bring to a simmer and cook for 1 minute. Turn off the heat and add the juice and zest. Pour into tart base or divide between small pots. Cool to room temp and then chill in the refrigerator until set.
It’s really that easy!