Lemon and lavender possets

Name: Lemon and lavender possets
Yield: Serves 8
Cuisine: British recipes
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)

Easy
September 2013

Easy
September 2013

Serves 8
Takes 5 minutes to make, plus 2 hours chilling

This easy recipe for lemon and lavender possets takes only 5 minutes to prepare.

Nutrition: per serving

Calories: 441kcals
Fat: 40.3g (25g saturated)
Protein: 1.2g
Carbohydrates: 18.7g (18.3g sugars)
Fibre: no fibre
Salt: trace salt

Nutrition: per serving

Calories: 441kcals
Fat: 40.3g (25g saturated)
Protein: 1.2g
Carbohydrates: 18.7g (18.3g sugars)
Fibre: no fibre
Salt: trace salt

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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)

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.