I think this blog is turning into a tribute to the lemon , well it is at present when there is a plethora of them. There is no more evocative an image of Spain ,than that of lemon tree, with its shiny leaves , groaning with fruit, set against a clear blue sky. They have to be eaten quickly here, as unlike much fruit bought from a supermarket, these freshly picked from a tree number, aren’t treated or waxed or anything, so they don’t last as long, and can shrivel in front of your eyes. But my they are the best.
Antonio once again, kindly gave us a basket full of these citrussy gems, and as tonight we are having friends here for a Tapas evening, ( yes we are allowed to socialise now -with rules of course), but exciting nonetheless, I have used eight of the lemons to make eight individual lemon puddings. This recipe uses both the zest ( with its lemon oil), and the juice of the lemons , ( impressive health benefits too), and your kitchen will smell divine when you prepare it!
The Lemon Posset was originally a medieval drink, that has made a come back as a quick to make, three ingredient, ( cream, sugar and lemons), delicious pudding ,that can be made a couple of days before you want to serve it, if kept in the fridge. It is rich, but fresh and zesty, little pots of lemony heaven.
850 ml double cream
225g caster sugar.
Place the double cream, sugar and pared rind (use a potato peeler) of the lemons, in a saucepan.
Bring to the boil, and allow to boil vigorously for 5 minutes, whisking occasionally.
Then squeeze the juice from the lemons and add to the cream.
Remove from the heat and strain through a sieve into a bowl.
Pour the mixture into ramekins, or glasses and cool.
Chill in the fridge for at least two hours before serving. It will set to a wobbly custard sort of texture.
Serve with strawberries or raspberries ,and a light, crunchy tuile biscuit ( home made of course!)