Lemon & Pistachio Posset

Recipes
SERVES 6

Ingredients

  • 600ml Double Cream
  • 125g Caster Sugar
  • 2 x Large Sicilian Lemons – The Juice
  • 150g Lightly roasted Pistachios – chopped

“Lemons are not Real Lemons unless they are Sicilian” an old Sicilian saying.

Rivalled only by Amalfi lemons, our Sicilian leafy lemons are truly special. They are less tart and acidic than those we find in our local supermarkets, with a greater depth of flavour and wonderful floral scent.

Lemons were brought by the Arabs to Sicily in the 10th century. The land around Mount Etna, the Mediterranean climate, sunny hot days and cold nights, coupled with volcanic soil, gives the Sicilian lemon a typical sweetness and taste that is very difficult to find anywhere else in the world.

Taking a classic British dessert and adding our Sicilian twist with this creamy, citrusy Lemon & Pistachio Posset.

So simple to make & perfect to put together the day before so when your guests arrive for lunch or dinner you don’t have to do a thing but just serve!

Why not add some crunch to this with a pistachio biscotti too?

Buon Appetito,
Sofia, Nina & Emilia Strazzanti

Method

In a large saucepan place inside the cream & sugar and bring to a gentle simmer.

Once the cream has boiled remove from the heat and whisk in your lemon juice and add in 75g of the chopped pistachios mixing well together.

Pour the mixture into serving glasses equally and top with the remaining chopped pistachios and place in the fridge overnight to set.

Simply serve the next day, adding crunchy biscotti on the side too if you like!