It started with lemon posset, and made its way through orange, then raspberry and then to blackberry. I picked some while out dog walking and by the evening some of them had become a lovely dessert.
And I just so happened to decide on an orange and lemon one too as they are so nice!
(c) K Wicks
After lemon, then orange, I turned my thoughts to raspberry.
(c) K Wicks
Moving on from the lemon posset recipe, I thought why not try orange…
And it didn’t stop there.
(c) K Wicks
A creamy lemony treat. Makes 2 ramekins.
185ml Double cream
54g cast sugar
1 small lemon – rind and juice
Method – melt the cream and sugar together on a low heat and slowly bring to the boil, stiring with a whisk and add some rind (peeled and grated in this case), then simmer for 2-3 minutes.
Take off the heat and strain out the rind, then slowly add the lemon juice and keep whisking until smooth. It will starrt to thick fairly quickly, so you may not need all the lemon juice if it’s starting to feel too thick.
Then pour into chilled ramiken dishes (this recipe makes 2) – and let them set for at least 4 hours, or overnight. Then enjoy the lemony goodness.
Above is just made, below is after setting overnight.
(c) K Wicks
MKW Publishing 