Lemon Posset

1. 1

   Place the double cream and the sugar into a large pan over a low heat and slowly bring to a boil, stirring with a wooden spoon so that the sugar and cream are mixed well.

2. 2

   Boil for three to five min, until the mixture has thickened and coats the back of the spoon.

3. 3

   Remove from the heat and allow to cool slightly

4. 4

   Whisk in the lemon juice and zest.

5. 5

   Pour the lemon cream mixture into your serving glasses or ramekins and refrigerate for at least three hours.

6. 6

   To serve you could always grate some more lemon zest over the top

* Per serving · 4 servings · Values may vary.