Lemon Possett

By MissiAnn

Lemon Posset

Ingredients

• 4 lemons
• 250 grams (8.82 oz)granulated sugar
• 500 m (17.6 oz) double cream (heavy cream)

Preparation

Step 1

1. Squeeze the juice from the lemons and strain through a fine sieve. Put in a pan with the sugar and bring to the boil over a low heat, stirring continuously until the sugar has dissolved. Keep this warm on the side of the stove.

2. Bring the cream to the boil in a heavy-bottomed pan, then pour it over the warm lemon and sugar mixture. Whisk gently to mix.

3. Pass the mixture through a fine sieve into a jug and pour into individual serving dishes. Chill in the fridge for 2 hours, until set.