These lemon creams are based on traditional lemon posset. With only three ingredients, it is hard to believe that you can create something so smooth, silky and delicious. This is a great make-ahead dessert, as it will last for 4 days covered in the fridge; it’s also perfect for a last-minute dessert, as it will set in as little as 2 hours.
Add any spices or herbs for extra interest, such as kaffir lime and lemongrass with lime juice for a Thai-inspired dinner party, or orange zest with cardamom pods for an Indian-inspired dinner – the options are endless.
- 450ml cream
- 110g caster sugar
- 75ml lemon juice
- Fresh berries, to serve
Heat the cream and sugar in a large saucepan, stirring until the sugar has dissolved. Bring the mixture to the boil, then turn down the heat so it is still bubbling and set the timer for 5 minutes. Remove from the heat and pour in the lemon juice. Stir to combine.
Strain the mixture through a fine sieve into a heatproof jug. Pour evenly into 6 glasses or serving dishes. Chill until set – at least 2 hours but preferably overnight.
Serve with fresh berries.