Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 300ml double cream
- 75g Chelsea Caster Sugar
- Juice of 1-2 lemons
Chelsea Products in Recipe
Reviews
9
What did you think of this recipe?
Jo
Excellent
5
Barbara
Love it and so easy. Several friends have never heard of lemon posset so I've made another batch so they can try it. Top with fresh raspberries - delicious
5
Lynne
Love this stuff!
5
Jeanette de Montalk
Why do you use leaf gelatine when it's not available in NZ? You could at least give the equivalent measurement in granulated gelatine.CHELSEA: Hi there, our lemon posset recipe doesn't have gelatine as an ingredient - are you referring to another recipe? You can find leaf gelatine in NZ in specialty food stores (i.e. Farro Fresh) :-)
1
Judith Gunnyon
I have this recipe many times. Easy, delicious , and very much a favourite .
5
Carol
Never fails!
5
Mandy
Juice of a lemon can vary so greatly what is your approx measure?
5
Jon
An easy recipe, great to prepare ahead for dinner parties. The acid of the lemon cuts through the fat of the cream for a surprisingly light and delicious dessert.
5
Heather
Double cream? We only have one sort of cream in NZ, will this work (it doesn't have the fat content of double cream in the UK so it's not always equivalent).
CHELSEA SUGAR: Hi there, regular cream will work well for this recipe.
3
Method
Put cream and caster sugar into a saucepan. Slowly bring to the boil, stirring constantly. Once boiling, let it bubble for 3 minutes stirring all the time. Remove from heat and add juice of 1 lemon stirring to mix thoroughly. Taste and add more lemon juice, if not tart enough.
Allow to cool for 5 minutes, then pour into shot glasses. Cover with cling film and chill for at least 3 hours. Serve with Biscotti biscuits as an after dinner palette cleanser.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
9
What did you think of this recipe?
Jo
Excellent
5
Barbara
Love it and so easy. Several friends have never heard of lemon posset so I've made another batch so they can try it. Top with fresh raspberries - delicious
5
Lynne
Love this stuff!
5
Jeanette de Montalk
Why do you use leaf gelatine when it's not available in NZ? You could at least give the equivalent measurement in granulated gelatine.CHELSEA: Hi there, our lemon posset recipe doesn't have gelatine as an ingredient - are you referring to another recipe? You can find leaf gelatine in NZ in specialty food stores (i.e. Farro Fresh) :-)
1
Judith Gunnyon
I have this recipe many times. Easy, delicious , and very much a favourite .
5
Carol
Never fails!
5
Mandy
Juice of a lemon can vary so greatly what is your approx measure?
5
Jon
An easy recipe, great to prepare ahead for dinner parties. The acid of the lemon cuts through the fat of the cream for a surprisingly light and delicious dessert.
5
Heather
Double cream? We only have one sort of cream in NZ, will this work (it doesn't have the fat content of double cream in the UK so it's not always equivalent).
CHELSEA SUGAR: Hi there, regular cream will work well for this recipe.
3
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- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
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To serve
- 2 bananas, sliced
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ingredients
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
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- 2-3 Tbsp boiling water
ingredients
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ingredients
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ingredients
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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