Phil Vickery’s lemon posset Recipe

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  • Nut-free

serves:

4

Skill:

easy

Cost:

cheap

Prep:

10 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

‘This is one of our easiest recipes… only 3 ingredients! Try this delightfully zesty lemon creamy dessert and we think you’ll agree it’s so much better than a shop-bought dessert!’ – Phil Vickery

Ingredients

  • 397g can Carnation Condensed Milk
  • 150ml carton double cream
  • Finely grated zest and juice of 4 large unwaxed lemons (about 150ml)
  • To serve:
  • 1tbsp chopped mint leaves
  • 1tsp granulated sugar
  • squeeze of lemon juice

Method

  • Whisk the condensed milk and cream together until thick and very light; 4 or 5 minutes.

  • Add the lemon juice and zest and whip for a few seconds only as the mixture will thicken very quickly.

  • Spoon the lemon cream into ramekins, or a large trifle bowl and then chill for at least an hour, or overnight.

  • To serve, muddle the mint leaves with the sugar and lemon juice and sprinkle a little onto the lemon cream.

More Recipe Ideas

Top Tip

Serve this with fresh raspberries and a crisp shortbread biscuit.