FOOD & DRINK
Lemon Posset I am renowned at The Arundell for my sweet tooth and my love of desserts, and with warm weather and the scent of summer in the air, there is nothing more quintessentially British than a lemon posset for dessert. In our restaurant, we serve ours with meringue and a gingerbread ice cream. We use a mould to create a lemon shaped posset, but it works just as well in a glass or a small pot. However you serve it, just enjoy it’s absolutely delicious! Ashley Wright, Head Chef at The Arundell
Ingredients 850g double cream 250g caster sugar Zest and juice of six lemons
Method Put the double cream and sugar in a large pan. Bring it slowly to the boil and then simmer for a few minutes. Add the zest and juice from the lemons. Mix it with a whisk and simmer the mixture until glossy. Strain the mixture and pour it into glasses, pots or even small bowls. Then leave them in the fridge to set for approx. 6 hours.
58
To promote your business to 22,080* readers - call 07450 161929 advertising@linksmagazines.co.uk
