<h3><span style="background-color: #4a6304;">English: Lemon posset</span></h3>
<p>600 ml double cream, 200 g caster sugar and the zest from 3 lemons are poured into a biggish pot and heated slowly up until the sugar is melted.</p>
<p>Let it bubble a minute, then take it off the heat and add 75 ml lemon juice.</p>
<p>Taste if it needs a tiny bit more sugar.</p>
<p>Sieve the posset and pour into small jars or into one big bowl. Leave it to cool a couple of hours.</p>
<p><em>NB: Use fx a potato peeler to get the lemon zest; make sure to remove the white on the peel. It is bitter. </em></p>
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<h3><span style="background-color: #4a6304;">Dansk: Citron posset</span></h3>
<p>6 dl piskefl&oslash;de, 200 g flormelis og citronskal fra 3 citroner h&aelig;ldes i en st&oslash;rre gryde og varmes langsomt op til sukkeret smelter.</p>
<p>Kog 1 minuts tid, tag gryden af varmen og bland 0,75 dl citronsaft i.</p>
<p>Smag til, m&aring;ske skal der lidt mere sukker i.</p>
<p>Si citronfl&oslash;den og h&aelig;ld den i sm&aring; sk&aring;le eller en stor. Stil den koldt et par timer.</p>
<p><em>NB: Brug fx en kartoffelskr&aelig;ller til at f&aring; skallen af; fjern alt det hvide, det er bittert.</em></p>
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<p><span style="background-color: #f29d12;">Password</span>: quick, easy, lemon, double cream, lemon - hurtig, let, citron, piskefl&oslash;de, citron &ndash;&nbsp; schnell, einfach, Zitrone,&nbsp; Schlagsahne, Zitrone</p>
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