Recipe: lemon and spearmint posset
PUBLISHED: 09:38 09 May 2017 | UPDATED: 09:38 09 May 2017
With the freshness of spearmint and the tanginess of lemon, this quick and easy dessert is great for spring entertaining
Ingredients (serves 4-6)
Two tbsp chopped fresh spearmint leaves
600ml double cream
Zest and juice of three lemons
150g caster sugar
Method (prep: 10 mins, cook: three mins)
Put the double cream in a large saucepan, add the sugar and chopped spearmint, and place over a low heat. Whisk gently as it slowly comes to the boil. Then remove from the heat and leave to cool.
When the mixture has cooled, gently whisk in the lemon juice and lemon zest.
Pour the lemon mixture into large serving glasses and refrigerate for at least three hours before serving.
Recipe by Tina Richardson, Stanstead Abbotts author of A Cook’s Guide to Herbs