lemon possett

peter jackson

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

  • 2.4 litres cream
  • 400g sugar
  • juice and zest of 8 lemons

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