St Clements posset
An indulgent, fresh flavoured pudding. This is ideal for a special treat or if you are trying to put on weight.
Chef
Ingredients
567ml double cream
175g caster sugar
2 lemons
1 orange
Method
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Step 1
Put double cream and sugar into a saucepan.
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Step 2
Grate in the zest of two lemons and one orange and then bring to the boil. As soon as you see it boil take the saucepan off the heat.
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Step 3
Juice the two lemons and half of the orange. The rest of the orange juice can be discarded. Stir the juice into the mixture.
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Step 4
Pour into a jug and divide between 6 serving dishes or glasses. Place in the fridge for at least 4 hours, or overnight, to set.
Food facts
The main source of carbohydrate in this dish is the sugar. Carbohydrate values have been provided for those trained in insulin adjustment.
The lemons and orange give a great citrusy flavour to this dessert, but the small quantities used keeps it low in potassium. Cream is lower in potassium and phosphate than milk, and therefore the potassium and phosphate content is low. If you have been prescribed a phosphate binder, ensure you take them with this dish.
There is very little protein in this dish and it is therefore suitable for those following a low protein diet.
As the main ingredients of this dish are double cream and sugar it is high in fat and calories, so it should be only eaten occasionally and in small portions.
Store in the fridge and consume within two days. Alternatively, posset freezes well. Cover when freezing and when you want to serve it, defrost overnight in the fridge.
When zesting and juicing lemons, always zest before juicing. To extract the most juice, roll the lemons and orange on the kitchen worktop with a moderate pressure under the heel of your hand, then juice.
For decoration, you can slice strips of lemon or orange peel. Twist it into a curled shape and add to the set posset.