Lemon Posset with Anzac Biscuit
Recipe of lemon posset with a tangy twist of red currants.
Lemon Posset Recipe by Chef Rakhee Vaswani
Cuisine

- Global

Serves

- 4

Cooking Time

-10-15 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • 300 ml Fresh Cream
  • 75 grams Caster Sugar
  • ½ tsp Lemon Zest
  • 2 tbsp Lemon Juice
  • 2 tbsp Caster Sugar
  • Red currant n thyme syrup
  • 1 tbsp Lemon Juice
  • ½ cup Water
  • ½ tsp Thyme Leaves
  • ½ cup Red currant (fresh)
  • 5 to 6 Anzac Biscuits
  • Garnish with Thyme Leaves

HOW TO PREPARE LEMON POSSET WITH ANZAC BISCUIT

  1. 1

    In a pot take fresh cream and caster sugar.
  2. 2

    Boil it for 3 mins, switch off the gas and add lemon zest and lemon juice.
  3. 3

    Remove any foam from top if there or strain the mixture, Pour cream mixture in desired glasses and refrigerate once cooled down.
  4. 4

    To make red current syrup: In a pot add caster sugar, lemon juice, water, thyme and red currant.
  5. 5

    Cook it well.
  6. 6

    Pour red currant syrup over the set lemon posse.
  7. 7

    Crush Anzac cookies in a pestle and mortar and sprinkle on top for the crunch.
  8. 8

    Lemon posse with Anzac cookies is ready to serve.
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About Chef

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Rakhee Vaswani

Chef

Rakhee Vaswani�s biggest asset is her deep-rooted passion for the culinary arts. With over two decades of experience in the food industry, her passion culminated into the first cooking studio in India, called Palate Culinary Studio�a state-of-the-art internationally recognised cooking school, in early 2010.

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