- 2.4 litres cream
- 400g sugar
- juice and zest of 8 lemons
lemon possett
peter Jackson
5th December 2011
lemon possett
boil, cream and sugar and zest of lemons
add the juice reboil and cook for 5 mins
Remove from heat...
Ingredients
Method
boil, cream and sugar and zest of lemons
add the juice reboil and cook for 5 mins
Remove from heat and allow to cool
Pass through sieve and pour into glasses and dishes allow to set for 4-6 hours
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
