An irresistible and fuss-free Lemon Posset recipe.
Double cream 300ml pot
Caster sugar 100g (3½oz)
Lemon 1 large, 2–3 tbsp juice
Fresh berries to serve (optional)
Pour the cream into a saucepan and bring gently to a simmer, stirring occasionally. Add the sugar and stir until dissolved.
Add the lemon juice and bring to the boil, tasting to check the sweetness – you may wish to add a little more lemon juice or sugar as necessary.
Simmer for 2 minutes before removing from the heat. Whisk well and then pour the posset into two heatproof glasses.
Leave to cool then chill in the fridge for about 3 hours until set before serving. Top with a few berries if you like.