Lemon and rosemary possets
Infused with rosemary to set off the lemony tang, this creamy pudding can easily be made ahead
Serves 6
3 sprigs fresh rosemary
1 thick strip of lemon peel, white pith removed
750ml double cream
225g caster sugar
Juice of 4-5 lemons (to yield 120ml)
Step 1) Bash the rosemary and lemon peel with a rolling pin to release the oils. Heat the double cream with the rosemary and lemon peel until just steaming but not boiling.
Step 2) Remove from the heat and leave to infuse for 20 minutes, then take out the rosemary and peel, and add the sugar. Set over a medium heat and slowly bring to the boil, stirring to dissolve the sugar.
Step 3) Once boiling, bubble the mixture gently for 2 minutes or so, then remove from heat and stir in the lemon juice. Pour into 6 glasses or cups, cover and chill for at least 2 hours, ideally overnight.
Looking for more delicious pudding recipes from Homes & Gardens? Try Apricot and plum strata, Chocolate brioche with fresh pineapple and Steamed lemon sponge puddings
Chosen by Homes & Gardens
A light and refreshing pudding
