LEMON POSSET
![LEMON POSSET](https://images.squarespace-cdn.com/content/v1/5786f4e5ebbd1a5ae287fac9/1600920289452-K6RX8YMTCYEBEPV1ZIXA/fullsizeoutput_d72.jpeg)
New Zealand lemons are outstanding at the moment and this simple English dessert never fails to impress. This is one of the easiest desserts to make, with only a few ingredients. Resulting in a light, silky, lemony set cream.
Serves 4
Ingredients
600 ml cream
150g caster sugar
2 lemons, zest
75 ml fresh lemon juice (approx)
Method
Gather together 4 glasses or something similar to set the possets in when ready.
Pour the cream into a deep sided saucepan and add the sugar.
Bring to the boil then reduce slightly to prevent boiling over. Whisk the mixture for a minute.
Add the lemon zest and enough juice so you get a tangy, lemony flavour. Whisk to combine.
Pour into your glasses and refrigerate for at least 4-6 hours or overnight.
The possets will set during this time and to serve simply add a light, crunchy biscuit.
They will last for 3 days in the fridge.
Alison Lambert