Lemon posset puddings

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(PHOTO: Misha Jordaan)
(PHOTO: Misha Jordaan)
Prep Time: 10 minutes
Servings: 6-8
Cooking Time: 10 minutes
  • 500ml - double thick cream
  • 160ml - castor sugar
  • - a pinch of salt
  • - finely grated zest of 3 lemons
  • 2,5ml - vanilla essence
  • - juice of 3 lemons
  • - lemon slices
  • - Keep 6-8 small glasses handy

1.  Add the cream, sugar, salt and lemon zest to a pot. Stir over low heat until the sugar has dissolved. Heat until just before the cream starts boiling (steam will rise) and remove from heat.

2. Add the vanilla and lemon juice to the mixture and stir until combined.

3. Decant the mixture into the glasses and leave in the fridge to set for 3-4 hours or overnight.

4. To finish Remove the lemon possets from the fridge, decorate with lemon slices and serve.

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