lemon posset with raspberries.

Hi everyone!
Exams are overrr..... Yaay! Today is the last day of school, and it's officially a Summer-Break! :)

Do you still remember my 5-ingredients-pistachio panna cotta recipe? It's been a while since I made any parfait dessert. But today, I'm back to it and made something really look-alike! Guess what??? :p

Lemon Posset with Raspberries!

A dessert like this is definitely one of a kind. With ONLY 3 ingredients needed for the lemon posset itself (lemon, sugar and cream), these are soo good to be enjoyed in a hot sunny day. 

Some days, you just need a refreshment for your brain and body and this is gonna be one of the best option to be picked! They looked chic, classy and elegant, but they are really effortlessly easy to make. 

The texture of the lemon posset is sooo creamy and light (honestly I can't believe how creamy they were), and the flavour is tangy, zesty, fresh... absolutely delicious!.

If your kitchen is currently out of stock and you just wanna make a simple yet delicious one, just use the three main ingredients I have mentioned before. To make a prettier decoration - if you have much baking time, you can top the chilled lemon posset with vanilla whipped cream, some fresh berries (you may go best with raspberries or strawberries), then serve them together with some crunchy shortbread biscuits as a companion. 

Hmm... If you guys are excited enough to try this, here's one great recipe to follow! You may go addicted to many lemony desserts! :)

Making 4 little cups / ramekins/ small bowls.

Ingredients:

300 ml double cream / heavy whipping cream

zest and juice from 1 lemon

75 grams caster sugar

toppings and assembling -

vanilla whipped cream

fresh raspberries

shortbread biscuits (anything you fancy!)

Directions:

1). In a medium saucepan, place the double cream / heavy whipping cream, lemon zest and caster sugar. Bring them up to a boil and boil for ca. 3 minutes.

2). After 3 minutes, remove from the heat and gradually add the lemon juice. Sieve the mixture into a jug. Pour into 4 little cups or small bowls.

3). Chill in the fridge for at least 4 hours or overnight, until they're completely set.

4). Serve the chilled lemon posset with vanilla whipped cream, fresh raspberries (or strawberries, blueberries - any kind of berries you fancy), and some shortbread biscuits as one lovely companion. Here, I used the Biscoff biscuits.

4). Done!

Enjoy! Hope you all love it as much as I did!

"creamy texture, tangy flavour!"
deliciouuusss....

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Have a beautiful day and holiday as well!

Lots of love,

@lputriasih