I’ve had a lot more time on my hands this week. Maternity leave is in full swing. Nursery is ready, hospital bags are packed, I’m on top of the house work, shopping is complete – all that remains is to get back into cooking mode and make the most of it before it descends into multi tasking chaos any day now.
I have been trying to compile a collection of easy recipes which I’ll be able to turn to once little one is here that I know won’t be too time consuming or strenuous. And that won’t leave a ton of washing in the sink to do later!
This lemon posset recipe is one that has definitely passed the requirements.
I love this seriously simple pud.
When I say seriously simple, I mean it. 3 ingredient simple. The kind of pudding you could knock up with your eyes closed. Not that this fact is given away by the taste, it is sumptuously creamy and moorish.
Once you’ve tasted these beauties they will become one of your go to desserts.
What I love more than anything is how versatile they are. You can eat them on their own and enjoy the effortless indulgence that they provide or you can jazz them up a bit with many a topping.
One of my favourite ways is to serve them with a crumbled amaretti biscuit topping and shortbread biscuits on the side. But if there’s no time for baking biscuits then use one of my three flavour toppings below, none of which will take more than five minutes!
Ingredients For The Lemon Possets (Will Make 4-6 depending on the size of serving glass you choose)
600ml Double Cream
150g Caster Sugar
Juice and Zest of 2 Lemons
How To Make The Posset
1. Pour the double cream and sugar into a saucepan over a very low heat and stir thoroughly to make sure they are mixed together completely. Slowly bring to the boil, stirring occasionally and allow to boil for a minute or two. Then remove from the heat and allow to cool.
2. Add the lemon juice and zest and whisk together thoroughly.
3. Pour this mixture into six tumbler size glasses (or four slightly larger ones) and put in the fridge for 3-4 hours.
Thyme Crumble Topping
1 tbsp crumble topping (shop bought for ease)
1 tsp ground almond
1/2 tsp sugar
4 hazelnuts (finely chopped)
1/2 tsp fresh thyme leaves
fresh thyme sprigs (for decoration when serving)
1. Put a frying pan over a very low heat.
2. Combine all the ingredients, pour into the frying pan and allow to brown ever so slightly.
3. Set aside and leave to cool.
4. When the lemon possets are ready to serve, sprinkle a little of this topping onto each of one and top with a small sprig of fresh thyme.
120g blueberries (plus a few extra for decorating)
2 tsp icing sugar
4 tsp water
1. Place a saucepan over a low heat. Add all the ingredients and slowly bring to the boil.
2. Continue cooking and stirring until the blueberries start to break down.
3. Pass the mixture through a fine sieve and allow to cool.
4. When cool, pour onto the top of the lemon possets and then add a few whole blueberries and if you fancy, a little fresh lemon zest for presentation.
And the quickest, easiest topping of them all –
1-2 tbsp of hazelnuts, finely chopped. Sprinkle on top of your possets. Done.
So there you have it. Lemon posset – 3 ways.
All easy, quick, and tasty as owt!
How do you like to eat yours? Do you have a favourite topping?