Lemon Posset
Over a year ago
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Ingredients
- 1 tbsp. Chopped mint leaves
- 1 tsp. Granulated sugar
- squeeze Lemon juice
- 1 tin condensed milk
Accompaniment
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Description
Easy tangy dessert recipes - really refreshing
Method
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1
1. Whisk the condensed milk and cream together until thick and very light, 4 or 5 minutes.
2. Add the lemon juice and zest and whip for a few seconds only as the mixture will thicken very quickly.
3. Spoon the lemon cream into ramekins, or a large trifle bowl and then chill for at least an hour, or overnight.
4. To serve, muddle the mint leaves with the sugar and lemon juice and sprinkle a little onto the lemon cream.
Chef's Tips
Most creamy mousses need some sort of setting agent, gelatine being the most popular. Here, the reaction between the acid from the fruit, the condensed milk and the cream, make a great setting combination. Serve this with fresh raspberries and a crisp shortbread biscuit, see our recipe for Cardamom Shortbreads.
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How much cream do I need for mile on posset as your recipe does not say in the ingredients
How much cream
Your instructions mention whisking together condensed milk and cream together yet your ingredients list doesn't say how much cream please can you clarify.