This is without a doubt one of my favourite puddings – it’s light and cream and tastes like velvet.
That is if you imagine that velvet tastes delicious, which I do.
It’s also one of my favourite puddings to make because it has only 3 ingredients and takes less than 5 minutes. What’s not to love?
They look really gorgeous in little glass pots, or ramekins, but I also love doing them in mismatched teacups.
I’ve kept mine super simple and topped mine here with fresh raspberries and mint. Usually I serve the possets with raspberry coulis on the top and give my delicious shortbreads on the side.
- 600ml double cream (in the UK this is simply one of the big pots from the supermarket)
- 150g caster sugar
- Juice from 2 lemons
- All you have to do is pop your cream and double sugar into a large saucepan (bigger than you may think, as when the cream boils it can impersonate a volcano).
- Set on a low heat and give it a little stir to help the sugar melt.
- Bring it gently to the boil.
- Once its gently boiling (bubbling nicely, not rolling waves), set your timer for 3 minutes.
- Keep an eye on it, and play with the temperature if you need to, to make sure its only gently boiling.
- Meanwhile juice your lemons. A top tip for juicing lemons is to give them a little roll before you cut them in half. In effect, you are giving them a little lemon massage, which they love and get really juicy! Happy lemons = yummy posset.
- Remove the cream from the heat and then stir in the lemon juice.
- I find it easiest to place the jars (or whatever you have chosen to put the possets in) in a baking tray and then fill them up. This makes them much easier to move around.
- Then pop them in the fridge for around 3 hours (or up to 3 days ahead).
- Serve with fresh raspberries, sprigs of mint and my super simple shortbread.