Meyer lemon posset
SERVES 6 PREP AND COOK TIME 15 MINUTES (+ COOLING AND REFRIGERATION TIME)
300ml thickened cream (36% fat)
¼ cup (55g) caster sugar (see Maggie’s tip)
2 teaspoons finely grated Meyer lemon rind
½ cup (125ml) Meyer lemon juice
300ml double cream (minimum 48% fat)
125g fresh raspberries
125g fresh blueberries
1 Combine thickened cream, sugar and rind in a small saucepan. Bring to the boil over medium-high heat. Reduce heat to medium; boil gently, uncovered, for 3 minutes. Pour into the small bowl of an electric mixer; cool.
2 When the cream mixture is cool, strain the juice over the bowl; add the double cream. Beat or whisk mixture with an electric mixer for about 1 minute or until softly whipped.
3 Pour the lemon mixture into 6 x ⅔ cup tea cups or glasses. Cover; refrigerate for 4 hours or until set.
4 Serve chilled, topped with raspberries and blueberries.
Not suitable to freeze or microwave.