Lemon Posset – Serves 6
- 600 ml / 1pt Double Cream
- 150g / 5oz Caster Sugar
- 2 Large Lemons Zest & Juice Only
- Place double cream & sugar in a large saucepan.
- Bring the mixture slowly to a boil and then boil rapidly for three minutes.
- Remove from the heat & cool.
- Once cooled whisk in the lemon juice & zest.
- Pour into six glass ramekins and chill in the fridge overnight if possible otherwise for at least 3 hours.
- Serve with homemade shortbread.