AuthorTim BougetCategoryDifficultyIntermediate

A refreshing finish to any meal. As seen at ODE dining.

Yields1 Serving
Prep Time20 minsCook Time5 minsTotal Time25 mins
 600 ml Double Cream
 2 Lemons (juice and zest)
 150 g Caster Sugar
 2 tsp Honey
 50 ml Mead
1

Boil cream and sugar for 3 minutes

2

Take off heat, stir in lemon juice and zest

3

Allow to rest for 4-5 minutes to infuse

4

Strain through a sieve

5

Mix in Honey and mead

6

Pour into pots and allow to cool until set

Serve with honeycomb and candied lemon peel in a pot or Kilner jar

Ingredients

 600 ml Double Cream
 2 Lemons (juice and zest)
 150 g Caster Sugar
 2 tsp Honey
 50 ml Mead

Directions

1

Boil cream and sugar for 3 minutes

2

Take off heat, stir in lemon juice and zest

3

Allow to rest for 4-5 minutes to infuse

4

Strain through a sieve

5

Mix in Honey and mead

6

Pour into pots and allow to cool until set

Lemon Posset
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