Lemon Posset

This is an easy dessert to make using only three ingredients and it’s refreshing and delicious.

Add some lemon shortbread biscuits to bulk it up if you like but they are certainly not essential.

Whilst this is quick to make it needs 3 hours of setting time so make it the day before if necessary.

For 6

900ml double cream

250g caster sugar

Finely grated zest and juice of 2 or 3 organic lemons.

• In a large and sturdy pan, bring the cream and sugar to boiling, stirring all the time to help dissolve the sugar.  Once it has come to the boil, let the mixture bubble away for  3 minutes but continue stirring and don’t let it boil over. 
• Remove the pan from the heat and stir in the lemon zest and juice a little at a time, tasting as you go until it is just right. 
• Let the mixture cool a little before pouring it into wine or cocktail glasses. 
• When completely cool, cover and place in the fridge to set completely. This will take at least 3 hours. It should keep well in the fridge for at least 2 days.