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Lemon posset with strawberry cream and candied peel Recipe

Lemon posset with strawberry cream and candied peel Recipe
  • 1To make the candied peel

    Remove the lemon zest and blanch in boiling water for 1 minute. Drain the water.
    In a separate pan, mix together the sugar and the water and allow reduce to a syrup. Add the lemon zest and cook for 8-10 minutes.
    Spread a little caster sugar on to baking parchment. Remove the lemon zest from the syrup and coat with a light dusting of caster sugar.

  • 2For the lemon possets

    Juice the lemons.

    Place the cream and caster sugar in a saucepan and bring to the boil. Simmer for 2-3 minutes before stirring in the lemon juice. Bring back to the boil and then remove from the heat and pour into serving glasses.

    Transfer to the fridge and refrigerate until set.

  • 3For the strawberry cream

    For the strawberry cream: remove the tops from the strawberries and cut them into small pieces.
    Whisk the cream until thick and then add the strawberry liqueur and the chopped strawberries.

    To serve: pipe the strawberry cream on top of the set possets and finish a strawberry and a little candied lemon.

Chef's tip

«Make this dessert this day before and allow to set overnight.»

A set cream dessert made with fresh lemons served with a fresh strawberry cream and candied lemon peel.

Rate this recipe :

(13 votes)

  • Preparation  10mins
  • Cooking time  10mins
  • Rest time  0h

Ingredients for people

  • Double cream : 750 ml
  • Lemon(s) : 3 whole
  • Caster sugar : 200 g

    For the cream
  • Double cream : 50 ml
  • Wild strawberry liqueur : 10 ml
  • Strawberries : 50 g

    For the garnish(es)
  • Water : 75 ml
  • Caster sugar : 75 g
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