Lemon Posset

Cooking time: 5 hrs

Serves: 2-4

Ingredients

-600g Double cream

-150g caster sugar

-3 lemons

Method

-Pour your double cream and caster sugar into a medium sized saucepan. Then bring to a boil and simmer for 5 mins, stirring continuously.

- In a seperate bowl, zest & juice your lemons. Then set aside.

- Once your cream has boiled, remove from the heat, pour into a jug, and leave to cool for 2-3mins. '

- Now add the lemon zest and juice. Stir well for 2 mins until the posset mixture if shiny, and custard-like. Then leave to cool for a further 10 mins.

- Once cool, pour into your serving bowl/glass of choice. And leave in the fridge to set for a minimum of 4hrs (but preferably overnight).

- Remove from the fridge… and enjoy!

Chefs Note:

- Once the mix has cooled for 10 mins, strain through a sieve before pouring into your serving dish if you prefer a smooth (zest free) posset.

- You can also garnish this however you like. Raspberries work really well.