Lemon and Limoncello Posset

imageThere’s nothing like the fresh taste of lemon. A lemon dessert can really complete a meal,leaving your palate feeling refreshed but satisfied. This dessert is one of those you will make time and time again and your guests will definitely want the recipe. This is a Mary Berry special which will live on for ever.

Lemon and Limoncello Posset

SERVES 4
400ml (14fl oz) double cream
100g (3½ oz) caster sugar, plus extra
for frosting
finely grated rind of ½ lemon
4 tbsp lemon juice
3 tbsp limoncello (  I used the limoncello with cream)
Small meringue ( I have to say on this occasion I used Marks& Spencer lemon meringues)
Two shortbread rounds per serving

1 Pour the cream into a medium pan and add the sugar and lemon rind. Heat slowly over a low heat, stirring, until the sugar has dissolved completely. Increase the heat slightly and simmer gently for 3 minutes, stirring occasionally. Remove the pan from the heat and stir in the lemon juice and limoncello. Strain into a jug. (See below right, Super-smooth mixture.)
2 Pour the mixture into 4 small glasses or coffee cups and leave to cool completely. Cover and chill for a few hours, or overnight, until set.
3. Decorate with a small meringue and serve with shortbread biscuits to add a little crunch to the soft texture of the posset.

image

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