Lemon Posset

1. 1

   Bring to a simmer over low heat the whipping cream.

2. 2

   Add the sugar and simmer, stirring occasionally, for 3 to 4 minutes

3. 3

   Take off the heat and add the juice and zest of 2 lemons. It should start to thicken almost immediately.

4. 4

   Taste and add more lemon juice if not tart enough. It should taste sweet, creamy and tart at the same time.

5. 5

   Allow to cool for 10 minutes and then spoon into serving dishes or stemware if you are using this as your serving medium.

6. 6

   Cover the surface with cling film to stop a skin from forming and refrigerate for a minimum of 3 hours or overnight to allow to set.

7. 7

   Serve with plain butter cookies or shortbreads.

No additional tips available.