This easy recipe for lemon and lavender possets takes only 5 minutes to prepare.
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Ingredients
- 600ml double cream
- 8 tbsp lavender sugar (from Sainsbury’s or cotswoldlavender.co.uk; see tip)
- Zest of ½ lemon and juice of 1-2 (about 140ml)
- Lavender sprigs to decorate (optional)
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Method
- Put the double cream and lavender sugar (see tip) in a pan over a medium heat. Bring to the boil, then cook for 2½ minutes, stirring constantly.
- Remove the pan from the heat and stir in the lemon zest and juice.
- Strain the mixture into pretty glasses or small teacups, then chill in the fridge for at least 2 hours until set. Serve decorated with a sprig or two of lavender, if you wish.
Nutrition
- 441kcals Calories
- 40.3g (25g saturated) Fat
- 1.2g Protein
- 18.7g (18.3g sugars) Carbs
- no fibre Fibre
- trace salt Salt
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