Lemon Posset with Short bread | The Barossa Mag
This dessert is a favourite of our Executive Chef, Derek Salmon, as it originated from the UK.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.barossamag.com.
Ingredients
- 600ml Thickened Cream
- 200g Castor Sugar
- Zest of 3 Lemons
- 75g Lemon Juice
- 190g butter
- 140g Flour
- 85 Sugar
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