I’m keeping a good stock of lemons and limes in the kitchen at the moment.

With all this warm weather we always have a couple of jugs of infused water chilling in the fridge – fresh mint from the garden, cucumber, rhubarb & honey cordial ice cubes, lime, melon, lemon, there’s no shortage of goodies to add to the water.  

By using just one lemon from my stockpile and adding cream and sugar, I can make a deliciously light (but not exactly healthy) dessert for all the family.  It’s quick and simple and makes about 10 shot glasses – perfect for little mouths and as part of a dessert plate for a dinner party.

In the garden at the moment, there are plenty of soft fruits that go brilliantly well with lemon posset (and slightly counteract the cream and sugar right?).

LEMON POSSET*

Ingredients (for 10 shot glasses)

300mls double cream

70g caster sugar

Juice and zest of 1 lemon (zest is optional – we’re not fans here at Hunters Lodge)

Method

Put the double cream in a pot with the sugar.

Bring slowly to the boil.

Reduce the heat and simmer for 3 minutes.

Remove the pot from the heat and add the lemon juice and zest.

Pour into glasses and refrigerate until set.

Delicious with a homemade shortbread biscuit…

So there you go, quick, simple and very very moreish.

In other news, my Renault Zoe continues to exceed my expectations.  It gets a lot of positive attention when I’m out and about and you can catch up on how I’m getting on over on the ESB Ecar Blog.

In not so happy news, Tibbs our cat was killed on the road the other evening.  We were gutted.  But such is life folks and we were lucky to have her.

But I don’t like ending on a sad note, so today’s happy news is that Ruth is now on summer holidays.  Yay!  Let the summer commence….

Hope you have a weekend full of growing, sowing, cooking, baking and sharing with family and friends.

Fiona

* Recipe from “Food from an Irish Garden” and available in bookstores nationwide.