3 Ingredient Lemon Pots #easy #dessert

3 Ingredient Lemon Pots #easy #dessert

This simple lemon posset formula is extraordinarily straightforward and utilizes only three fixings! Lemon pots are a noteworthy, heavenly and rich make-ahead treat which can likewise be solidified. Keeps in the ice chest for a few days. Gluten Free moreover!

These lemon possets are the encapsulation of a British velvety pudding; luxurious with a flavorful citrus tang, rich and yet invigorating, they are amazing however fast and simple to make, and perfect for occupied individuals as they can be made ahead and solidified.

On the off chance that you are not British, at that point "pudding" is a word that likely infers something other than what's expected to this rich sweet: most likely a cornstarch based custard or mousse, ordinarily found in the fridge segment of the grocery store, and as often as possible chocolate seasoned. Be that as it may, we are utilizing pudding here in the conventional British sense, as in the sweet course of a dinner after the primary dish.

Also try our recipe Lemon Blueberry Trifle

3 Ingredient Lemon Pots #easy #dessert


Lemon possets are rich & delicious, quick & easy, freeze well. An easy dessert with only three ingredients. Gluten Free.

Ingredients

  • 1.25 cups Heavy / Double Cream (300ml)
  • 1/3 cup Caster Sugar (75g)
  • 1 Lemon juiced


Instructions

  1. Put the all the ingredients into into a large saucepan, bring to the boil and simmer whilst stirring for 3 minutes.  Its best to use a spatula so you can keep scraping the sides and bottom of the pan. 
  2. Allow to cool so you can comfortably touch the side of the pan.   
  3. Pour the mixture into individual dishes (ramekins, wine glasses, espresso cups - it is very rich so a smaller serving is better) and chill in the fridge for at least 3 hours. 
  4. Serve with a slice of lemon and a little cream poured on top.


Recipe Notes

  1. When zesting and juicing lemons always zest before juicing. 
  2. To extract the most juice roll the lemon on the kitchen worktop with a moderate pressure under the heel of your hand.
  3. When heating the mixture watch the pan all the time.
  4. Stir the mixture constantly when cooking. 
  5. Once cooked wait a little while before transferring to serving dishes.
  6. Use a jug to pour the warm cream in, or a jam funnel.


Read more our recipe : Watermelon & Basil Margarita

Source : https://bit.ly/2K2WmEb

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