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SEARCH RECIPES: LOCATION: Recipes >> Desserts Pudding >> Lemon Posset    Lemon Posset Lemon Posset 900 ml (1 1/2 pints) double cream 250 grams (9 oz) caster sugar juice of 3 lemons Boil the cream and sugar together in a pan and cook for 2-3 minutes. Add the lemon juice and mix in well. Leave to cool slightly then pour into six glasses and leave to set in the fridge. The pudding is now ready. It is nice to pour a little more liquid cream on top before serving. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 25 of 28 people found the following review helpful: Taste: Ease of Prep: Appearance: lemon posset, July 22, 2004 - 03:07 PM Reviewer: Anonymous from Devon, England Tastes like it should. So easy to make made over 500 in a few hours.(in my restaurant). Looks stunning, all creamy yellow in the glass and well make it for your self. Was this review helpful to you?  Yes  No 7 of 10 people found the following review helpful: Taste: Ease of Prep: Appearance: lemon posset again !, May 6, 2005 - 03:32 AM Reviewer: helen from devon, south west england Serve this dish in a tiny expresso coffee cup on a saucer, it looks amazing...adding a few strands of crystalized lemon rind on the top. Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
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