Lemon posset

 

Pear compote

  • 2 CUPS THICK CREAM
  • 1/2 CUP LEMON JUICE
  • 100 GRAM SUGAR
  • RIND FROM 1/2 LEMON
 

Bring the cream to the boil with the sugar, stir well. Cook for 2 minutes. Add the lemon juice and rind. Pour this mixture into glasses and refrigerate them for at least 2 hours.

Bring the pears to the boil with 1/2 cup of water and the sugar. Simmer for half an hour on low heat. Puree the pears with a fork and add the remaining ingredients.


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