Lemon Posset

Ingredients

  • 600ml cream
  • 3/4 cup castor sugar
  • 2-3 lemons, rind and juice

Method

  1. Place cream and castor sugar in a small saucepan
  2. Stir mixture while bringing to the boil
  3. Boil for exactly 3 minutes
  4. Remove from the heat, then whisk in the lemon juice and rind
  5. Cool, then pour into small glasses or bowls (about 3/4 c capacity)
  6. Chill completely for about 6 hours

Notes

Can garnish with extra lemon rind Use sharp-tasting lemons, eg yen ben, lisbon, villa franca Can divide into smaller portions, eg shot glasses