Devon Life 2011 Anne Tattersall is tempted by a visit to The Woolacombe Bay Hotel. ... Read more

Crab Spring Rolls
Coconut, Cherry & Lime Cake
Apricot & Coconut Slice
Pan Fried Sea Bass
Grilled Sea Trout
Seared Scallops
Vanilla Panacotta
Lemon Posset

The Woolacombe Bay Hotel

Lemon Posset

Lemon posset is an easy dessert perfect for al fresco eating and a dish the whole family will enjoy.

Ingredients:
300ml lemon juice (freshly squeezed)
250g Caster Sugar
550g Double Cream

Method:
1). Squeeze the lemon juice in to a pan.
2). Reduce the 300ml to 150ml on a low heat.
3). Add 250g sugar and dissolve in the 150ml lemon and bring back to the boil.
4). Pour the lemon and sugar mix over 550ml double cream.
5). Whisk together and strain through sieve into bowl.
6). Pour into individual glasses and allow to set for 6 hours.

Serve with fresh summer berries and/or ice cream.