Notes: serve with Tuile, allowing 7
per person. We tried to make a lactose free version using
silken tofu but it really didn't have the smooth texture
that cream provides and the texture of this dessert is very
noticeable indeed; sorry! A muslin sieve is used in this
recipe as the cream/lemon/sugar solution will curdle slightly
when mixed and the lumps need to be removed.
Sufficient for five brim-full ramekins of lemon posset.
250 gm caster sugar
500 ml double cream
Squeeze the juice from the lemons into a measuring jug
and then pour it into a saucepan through a muslin sieve.
Add the caster sugar to the saucepan and boil until the
solution goes clear, stirring all the time.
In a separate pan bring the cream to the boil and then add
it to the lemon/sugar.
Pour the lot into a bowl through a muslin sieve.
Ladle into five ramekins and place in the fridge for at
least two hours, preferably overnight.