• Serves: 2 people
  • Prep time: 5 minutes
  • Cooking time: 5 minutes
    • British

    St Clements Posset

    Recipe Information

    Ingredients
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    300ml Double Cream

    1 x Lemon

    1 x Satsuma

    60g Caster Sugar

    Method

    Grate a little rind from the lemon and the satsuma for garnish

    Cut the lemon and satsuma in half and juice them both

    Mix the juice with the caster sugar in a bowl

    Put the cream in a small saucepan and gently bring to the boil

    Pour the boiling cream over the juices and mix well

    Whilst still hot – pour the cream into 2 glasses

    Allow to cool and set – decorate with the grated rind

    Chill in the refrigerator till needed

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