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Lemon Posset With Spun Sugar

A creamy lemon dessert topped with delicate decorative spun sugar, made by whisking egg yolks and cream over simmering water.

VegetarianDessertLemonCreamySugar Work

Estimated Nutrition

Per Serving Total
Calories 1135.2 kcals 1135.2 kcals
Carbohydrates 91.8 grams 91.8 grams
Fat 83.1 grams 83.1 grams
Protein 10.4 grams 10.4 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
55
g
Caster Sugar
For the posset
30
g
Caster Sugar
For the spun sugar
Dairy
3
piece
Egg Yolks
Free-range
142
ml
Double Cream
Whipped
Fruits
1
piece
Lemon
Juice only
NutsSeeds
1
piece
Vanilla Pod
Split open

Steps

  • Whisk egg yolks, sugar, lemon juice, and vanilla in a bowl over simmering water until thickened.
  • Fold the whipped double cream into the mixture and pour into a tall glass.
  • Melt sugar in a pan until golden, then flick with a fork over a greased rolling pin.
  • Gather the sugar strands into a ball and place on top of the posset.