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Lemon Posset

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Published on Feb 10, 2011

This is a rich, very tasty dessert that is so easy to make - you don't need to be a master chef to achieve it - plus it takes less than 10 minutes of your time - perfect!

You will need; 1 pint of double cream, 150g caster sugar, lemon juice. Serves 6.

So to make it is very simple, here is what you do:

1. Firstly, into the pan goes 1 pint of double cream and 150g of caster sugar. Bring this to the boil, give it a quick whisk and add the juice of 2 freshly squeezed lemons - whisk again.




2. Pour the mixture into ramekins or glasses and chill in the fridge for about 2-3 hours.

Et voila! Ready to be enjoyed - I like to serve it topped with a fruit compote and with some home-made sable biscuits. A lovely refreshing dessert, perfect to finish off that summer BBQ!

For more info, tips and recipes please visit http://www.steflechef.com

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