Limone Posset
This lemon posset is inspired by the citrus groves that stretch across Italy, from the Amalfi Coast to Sicily. Lemons were first introduced to the country by the Arabs around the 10th century, and ever since, they’ve taken root in Italian life and cuisine — brightening sauces, flavouring pastries, and filling glasses of limoncello. In markets, you’ll find them stacked high like sunshine captured in fruit, their fragrance perfuming the air. Simple, elegant, and a little bit magical, this lemon posset takes those timeless flavours and transforms them into a silken dessert with just three ingredients.
Ingredients (serves 8 espresso cups):
2 Lemons
500 ml Thickened Cream (Zymil cream also works)
2/3 Cup of Sugar
10 mini espresso cups or glasses
Method:
Pour cream and sugar into a saucepan, over low heat to dissolve the sugar.
Increase heat to medium to gentle boil, then leave for 8 min (minimal stirring). Don’t let boil over.
Meanwhile, zest 2 lemons and juice them, mix the juice and zest together.
Add 6 tablespoons of the lemon juice mixture to cream mix whilst warm. Stir and leave for 10 minutes.
Pour from saucepan into jug then into espresso cups or jars.
Dispense into glass jars 2/3 full. If you don’t like the zest you can strain them out.
Place in fridge for 1 hour to set.
Decorate with fruit or leave plain.