Sluttishly Sweet: Lemon Posset

I was left with 10 skinned lemons after making my limoncello last week so I decided to make lemon possets. They are even easier to make than the limoncello. The word posset makes it sound like they should be tricky but you can whip these babies up in about 3 minutes then just pop them in the fridge to chill and set for half an hour, easy peasy lemon squeezy!

You'll need:

• 500ml double cream
• 150g caster sugar
• juice of 2 lemons (and zest if you have it)

Make it!

1. Put the cream and sugar in a saucepan and heat gently. The cream will turn a yellow colour, keep stirring so that all the sugar breaks down.
2. Once all the sugar has dissolved and the mixture is hot but not boiling, remove from the heat and whisk in your lemon juice and finely grated zest.
3. Pour into ramekins/pretty teacups and put in the fridge for at least 30 minutes to cool and set.