recipes++

Lemon Posset

Serves 6

Ingredients

  • 568ml double cream
  • 140g caster sugar
  • 2 lemons, zest and juice

Method

  1. Bring the cream and sugar to a simmer. Cook for 3 mins, stirring gently. Be careful not to boil over.
  2. Remove from the heat, stir in lemon juice.
  3. Once it has cooled a little, pour into serving glasses.
  4. Leave to set in the fridge for at least 3 hours or overnight.
  5. Serve sprinkled with lemon zest.