Lemon posset & butterscotch recipe | Decadent | TASTE
Make a double batch, add some sea salt and pour into little jars to give this lemon posset and butterscotch trifle as gifts. Try this recipe today!
Ingredients
- 3½ t gelatine powder
- ¼ cup water
- 3 cups ginger ale
- 260 g Woolworths Madeira butter cake, cut into 5 cm cubes
- 5 T sherry, almond liqueur or orange juice
- 250 g crème fraîche
- For the lemon posset:
- 2 cups Woolworths long-life whipping cream
- 130 g sugar
- 2 large lemons, juiced (about 6 T)
- For the salted butterscotch:
- 4 T butter
- 200 g Muscovado sugar
- ½ t salt flakes
- ¾ cup cream
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