Lemon Posset

I feel a little embarrassed at how simple this recipe is. With just 3 ingredients and hardly any work at all, I made 8 tiny afternoon tea size portions for my afternoon tea demo or it makes 5 not so tiny ones, which I made for my family mother's day dessert. Just remember you do need to bring slowly to a simmer and follow the recipe to the letter to get these to set just perfectly.

600ml double cream
200g caster sugar
3 large fresh lemons

Pour the cream and sugar into a large pan, gently heat until the sugar has totally dissolved and then bring to a simmer. Simmer for a minute, now zest and juice the lemons, ( you'll need 100ml of juice) (juice the lemon through a sieve, nobody wants pips in their posset) 

Stir the juice and zest into the cream, pour into your serving vessels ( I say vessels because I've used anything from kilner jars to tea cups).

Leave to cool to room temp before transferring to the fridge for at least 3 hours up to 24 hours.

*I serve with shortbreads these ones are yummy