St Clements Posset

I made some St Clements shortbread biscuits today and thought a lemon posset would be nice to go with it. Then I decided to make it a bit different by doing a St Clements version to go with my biscuits.

Posset is a simple British dessert made from double cream, sugar and usually lemons. The citrus acid sets the dessert as it cools so it is best made the day before you are serving it.

The flavour combination of the sweet oranges goes really well with the bitter lemon and it a really delicious dessert that can be easily made in advance.

I would not recommend freezing the posset as it will go grainy and not have the lovely smooth texture associated with a posset.

It is a great dessert and really easy to make. It also pairs really well with my St Clements shortbread biscuits and perfect for a dinner party.

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Start by placing the cream and sugar in a medium sized pan.

Heat until the sugar has dissolved and the cream is hot but not boiling.

Add the zest and juice of the fruit, then bring to the boil. Whisk for 2-3 minutes and you will feel it thicken slightly.

Set aside to cool then place in your glasses.

Place in the fridge to set overnight before serving.

St Clements Posset

Sarah’s servings: 6

Sarah’s skill: Easy

INGREDIENTS

600ml double cream

125g caster sugar

2 lemons zest & juice

1 orange zest & juice

METHOD

1. Place the cream and sugar in a medium sized pan. Heat until the sugar has dissolved and the cream is hot but not boiling.

2. Add the zest and juice of the fruit, then bring to the boil. Whisk for 2-3 minutes and you will feel it thicken slightly.

3. Set aside to cool then place in your glasses.

4. Place in the fridge to set overnight before serving.

   
   

EQUIPMENT USED

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SARAH’S EXTRA SLICE

I would not advise freezing as the texture will become grainy.

It is best made the day before you want to serve it so it sets perfectly.

Serve with my St Clements shortbread biscuits.