Lemon Posset and Curd

Lemon Posset

Ingredients:

250 ml cream

75 g caster sugar

115ml freshly squeezed lemon juice

5ml vanilla essence

5ml lemon rind

Method:

1.     Mix the cream, vanilla and sugar in a saucepan. Bring the cream to the boil- stirring until the sugar has dissolved.

2.     Once all the sugar has dissolved, remove from the heat and whisk in the lemon juice.

3.     Strain the cream into a jug. Pour equal amounts of the lemon posset into glasses or lemon skins. Refrigerate for 4-6 hours to Set. Serve cold.

LEMON CURD

Ingredients

3          egg yolks

160g    sugar (200ml)

70g      butter (75ml)

5ml      grated lemon rind

75ml    lemon juice

            Pinch of salt

Method

Mix all the ingredients and cook over boiling water until the mixture is thick and cooked – about 10 minutes.