Lemon Posset
Ingredients
600ml double cream
200g golden caster sugar
zest 3 lemons, plus 75ml juice
Method
Put the cream in a big saucepan with
the sugar and gently heat, stirring, until the sugar has melted. Bring to a
simmer and bubble for 1 min.
Turn
off the heat and stir in the lemon zest and juice. Divide between pots or
bowls, cool to room temperature, then carefully cover and chill for at least 3
hrs, or up to 24 hrs.