Lemon Posset Recipe

Ingredients

• 850ml (1½pt) double cream
• 225g (8oz) caster sugar
• 4 lemons

Method

1. You will need a saucepan with a capacity of 3 litres (5¼pt) as the mixture needs to boil vigorously. Place the double cream and sugar in the pan. Strip the peel from the lemons with a potato peeler and add to the cream. Bring the mixture to a rolling boil and allow it to boil vigorously for 5 minutes, whisking occasionally. Squeeze the juice from the lemons and add to the cream. Remove from the heat and strain through a sieve.

2. Pour the mixture into small ramekins immediately. If you are using glass dishes, allow the mixture to cool slightly and stir occasionally to prevent a skin from forming. Chill in the fridge for a minimum of 4 hours. Decorate with raspberries or strawberries