Lemon Posset

One of the simplest, most delicious desserts imaginable. The richness of the cream with the freshness of the lemon is just fantastic. 

Full recipe below the video.

Serves 4

1 pint of cream (large tub)

130g sugar

2 lemons, juice and zest

- Pour the cream into a small pan and add the lemon zest and sugar. 

- Warm through on a low heat, stirring until bubbles appear around the edge. 

- Remove from heat and add the lemon juice. Stir well until the cream is smooth again. 

- Pour the cream mixture through a sieve into the serving dishes (glasses, ramekins, whatever works for you). Or first sieve the cream mixture into a jug and pour from this. 

- Allow the possets to set in the fridge for around a 2 hours. If you're leaving much longer than this, make sure they're well covered so that they don't dry out. 

- Serve as they are, or with an acidic fruit such as raspberries. 

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