Vegetarian

Lemon Posset

4.0/5 rating (3 votes)
  • Makes: 4 to 6
  • Prep Time: 10 mins
  • Ready in: none
  • Print Recipe:
Lemon Posset

This is one of our easiest recipes ... only 3 ingredients! Try this delightfully zesty lemon creamy dessert and we think you'll agree it's so much better than a shop-bought dessert!

Ingredients

  • 397g can Carnation Condensed Milk
  • 150ml carton double cream
  • finely grated zest and juice of 4 large unwaxed lemons (about 150ml)
  • To serve:
  • 1tbsp chopped mint leaves
  • 1tsp granulated sugar
  • squeeze of lemon juice

Method

  1. Whisk the condensed milk and cream together until thick and very light; 4 or 5 minutes.
  2. Add the lemon juice and zest and whip for a few seconds only as the mixture will thicken very quickly.
  3. Spoon the lemon cream into ramekins, or a large trifle bowl and then chill for at least an hour, or overnight.
  4. To serve, muddle the mint leaves with the sugar and lemon juice and sprinkle a little onto the lemon cream.
  5. Most creamy mousses need some sort of setting agent, gelatine being the most popular. Here, the reaction between the acid from the fruit, the condensed milk and the cream, make a great setting combination.

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Phil's Tips

Serve this with fresh raspberries and a crisp shortbread biscuit; see our recipe for Cardamom Shortbreads.

Comments (1)

  • David Jenkins

    David Jenkins

    18 July 2014 at 16:01 |
    This is such a simple dessert to prepare. I did it a few years ago for a family get together and everyone loved it . . . and thought I was really clever! Am making it again tomorrow for a diner guest as it is just the dessert for hot weather.

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