Sort ingredients
jeremyg
QR Code
Listen
Pdf
Finely zest 2 of the lemons. Next, juice all of them until you have 100ml of lemon juice (equivalent to 100g if that is an easier way to measure). Add the zest and juice to a small saucepan pan with the sugar. Warm gently until the sugar has dissolved completely.
Pour the cream into a separate pan. If adding any aromatics, add them now so they can infuse. Bring it up to a gentle simmer, watching it well to make sure it doesn't boil over.
Pour the warm sugar syrup into the cream, whisking as you pour.
Pass the mixture through a fine sieve into a jug and then pour the mixture evenly between 4 small glasses. Allow to cool, cover well, and pop into the fridge for at least 4 hours to set.
If you want to make the topping, lay the almonds out on a baking sheet and pop them into an oven at 180°C/gas 4 for 5-8 minutes, or until toasted and golden. Transfer them to a bowl and add a very small dash of olive oil - it is only there to help the salt stick, you don't want them to be oily. Add a pinch of sea salt and mix. Taste and adjust the saltiness to your liking.
Serve the possets from the fridge and a top with a crumbled layer of the almonds if choosing to use.