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Dan’s Low Fat 15 Min Super Berry Lemon Posset

Perhaps not the healthiest, but we’ll let it slide as this LP is low fat & one batch will make enough puds to last a week…

Perhaps not the healthiest, but we’ll let it slide as this LP is low fat & one batch will make enough puds to last a week…

When life gives you lemons – make lemon posset (or a lemon cake if you’re good for time). If our 15-minute recipe series was getting a little savoury for you, then meet Dan. Mr Robinson is our Marketing Manager and he certainly knows how to sweeten up one’s day.

Known amongst his friends for his discerning sweet tooth, it only seems apt for us to ask Dan for his go to recipe should one be on a budget and require a little more citrus after a long day in the (home) office. And this recipe (like the rest of our recipes) goes one further as you can even count on all of our serviced apartments in Bristol to have all the equipment and utensils you need to pull it off.

Here goes…

  • 425ml Half-fat Crème Fraîche (if you’re feeling naughty, swap it for double cream)
  • 100g caster sugar
  • 2 x Lemons

Optional

  • Handful of Raspberries
  • Handful of Strawberries
  • Handful of Blueberries

Serves 6 – 8

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Step One

Add the crème fraîche and all the caster sugar into a saucepan. Make sure that the saucepan is large enough so that it doesn’t overflow as the mixture will need to be able to boil.

 

Step Two

Using a peeler, peel off all of the zest from both of the lemons and toss it into the saucepan with the crème fraiche and the sugar. Using all the peel in big strips gives it an even bigger lemony punch.

 

Step Three

Bring this to the boil and allow it to boil away for about 5 to 7 minutes. Make sure that you stir it regularly to avoid any sticking or burning. While this is happening squeeze the juice from the lemons into a bowl and remove any pips.

 

Step Four

Once the mixture has been boiling for the time stated above, add the lemon juice and then take off the heat. Once fully combined, strain the mixture through a sieve and leave to cool for a few minutes.

 

Step Five

While this is happening, get a chopping board and knife and finely chop up the raspberries, strawberries and blueberries and mix in a bowl. You can add a little sprinkle of caster sugar if it’s out of season.

 

Step Six

Add a couple of dessert spoons worth of the fruit mix into bowls, mugs or glasses and then pour the posset over the top and put into the fridge to set.

Calling all guests…

Want to get your recipe featured on the Your Apartment blog? Drop Dan an email (daniel@yourapartment.com) and if it makes him hungry, he’ll serve it up to our community.

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