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| Lemon posset |
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| 10 minutes + 3 hours chilling |
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double cream 568ml carton
caster sugar 140g
lemons 2, 1 zest grated, 2 juiced
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Bring the cream and sugar to a simmer, but don't let it boil over. Cook for 3 minutes, stirring gently. Remove from the heat, stir the lemon juice in and allow to cool.
Pour into serving glasses and leave to set in the fridge for at least 3 hours or overnight. Serve sprinkled with lemon zest. |
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| Serves 6 |
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