We’ve had a busy July of AirBnB visitors here at Oldfarm which has been wonderful and fun. Some have asked me to share some of our recipes with them.
So here’s the first sharing – this one is for Lauren.
When Lauren and Josh stayed with us the hens were on a bit of a ‘go slow’ so I had to think up a dessert that did not involve eggs. I hadn’t made this posset in years…. I think the original recipe came from an old book of my Mum’s.
Lemon Posset
Ingredients:
- 450 ml cream
- 125 gr. caster sugar
- 1.5 lemons juiced.
Method:
Bring the cream and caster sugar slowly to the boil, stirring gently until sugar dissolves. Cook for 2 to 3 minutes.
Add the lemon juice.
Allow to cool slightly before pouring into glasses. Leave to set in the fridge for a few hours.
A great ‘make ahead’ dessert, and really refreshing. This quantity made 5 portions in the glasses I was using.
Enjoy 🙂
A Year In Redwood 
Ooohh, this looks easy and delicious winning bitter/sweet combo. Have to try that!
Let me know how it goes…. it is delicious creamy and tangy… you could ‘almost’ convince yourself it was good for you 🙂
Sounds wonderfully simple – just my thing. Bet it’s dead refreshing after a big meal, too!
It’s perfect. And most especially for a crowd as it can be made ahead, and yes, it is so lovely and refreshing.
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