Lemon Posset

Step 1/ 4

• 600 ml double cream
• 150 g caster sugar

Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly.

Step 2/ 4

Boil for three minutes, then remove from the heat and allow to cool.

Step 3/ 4

• 2 Lemons (juice & zest)

• whisk

Add the lemon juice and zest and whisk well.

Step 4/ 4

Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.