Amalfi lemon syllabub
Check out this refreshing lemon dessert from Italian restaurant Bancone in Covent Garden. Bancone's easy recipe makes more lemony granita than you’ll need – store any leftovers in the freezer
Lemon posset
Serves 4
Easy
Prep:
Cook:
plus chilling
The perfect way to get ahead for dinner parties or entertaining. Get the shots of limoncello ready to really take this pudding to the next level
Skip to ingredients
- 600ml double cream
- 175g golden caster sugar
- 3 lemonsjuiced and zested (approx 75ml juice)
Nutrition: per serving
- kcal922
- fat80.6g
- saturates50.1g
- carbs46.5g
- sugars46.5g
- fibre0.7g
- protein2.5g
- salt0.09g
Method
step 1
Pour the cream into a medium saucepan, stir in the sugar and two-thirds of the lemon zest. Bring to the boil, turn down to a gentle simmer and whisk frequently for 3-4 mins until the sugar has melted.
step 2
Remove from the heat, leave to cool slightly then whisk in all the lemon juice. Pour into a jug, then divide between four individual serving dishes.
step 3
Leave to cool to room temperature, then chill in the fridge for at least 6 hrs, or overnight. When ready to serve, scatter over the remaining lemon zest.
