BeebRecipes.co.uk
Archive of BBC Food Recipes

Lemon posset with spun sugar

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
Dietary Vegetarian
From Ready Steady Cook

Method


  1. In a clean bowl, whisk together the egg yolks, sugar, lemon juice and vanilla pod over a saucepan of barely simmering water, until thickened.

  2. Fold through the double cream into the bowl, and then gently pour the mixture into a tall glass.

  3. For the spun sugar, in a small frying pan melt the sugar over a medium heat and when it turns into a deep golden colour, remove from the heat and use a fork to flick back an forth over a greased rolling pin.

  4. To serve, gather the sugar strands together into a ball and top the posset with it.

Ingredients

For the posset

  • 3 free-range egg yolks
  • 55g/2oz caster sugar
  • 1 lemon, juice only
  • 1 vanilla pod, split open
  • 142ml/5fl oz pot double cream, whipped

For the spun sugar

  • 30g/1oz caster sugar

Shopping List

Lemon posset with spun sugar

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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