Lemon and vanilla posset

Yield: 6 servings

Measure Ingredient
1 pint Double cream; (600ml)
3 ounces Caster sugar; (75g)
1 \N Schwartz Vanilla Pod - cut into four
\N \N The juice of 2 lemons

Heat the cream, sugar and Vanilla Pod in a pan, bringing slowly to the boil. Continue boiling for 2 - 3 minutes.

Stir in the lemon juice. Cool slightly, remove the Vanilla Pod and pour into 6 small serving glasses. Chill before serving.

This posset is lovely poured over fresh summer fruits, such as raspberries and strawberries.

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