When I was working on my ski season I was categorically banned from making lemon poset. We were told it was out of date, even to the most discerning palate. I am inclined to disagree with this. Admittedly the recipe has been around for a few years but as people continue to enjoy it so it endures (a little like bread perhaps?).
The only thing about this little gem is that you need to be careful what it follows. It’s a rather filling one and probably shouldn’t follow cheese souffles or roast beef. Better, perhaps, after a lighter fish dish or on a day when starters have been opted away from.
The recipe I use is, I think, the standard one
- 300ml cream
- 125g caster sugar
- juice and zest from a lemon
add the cream and the caster sugar to a pan and boil, let it boil for about a minute (you’ll need a large pan to stop it from boiling over) and then remove from the heat and stir in the zest and juice. portion (this will do about 4 small ramekins – I’ve seen people do this into shot glasses and tea cups as well – for dramatic effect) and leave to cool and set at room temperature (if you do it in the morning it’ll be set in time for dinner).
I serve with homemade shortbread biscuits, (and those pictured with a mint leaf garnish) which usually goes down very well. I always make extra shortbread so they can make a reappearance at afternoon tea later in the week.