Lemon Posset

This is a recipe I found in a newspaper - deliciously rich and yet light, it is very simple to make, and looks effective when served in delicate little cups, or shot glasses.   Eating it using coffee spoons means every little mouthful is savoured!  The quantity below makes about 5 small coffee cups.

Lemon Posset

Little Lemon Pots/Lemon Posset

¾ pint/430ml double cream

4oz/125g caster sugar

grated zest and juice of 2 lemons

To finish:  cream, lemon pieces

Put all the ingredients into a medium sized pan and stir until boiling.  It should boil for precisely five minutes, but keep stirring and watch it carefully, as it will boil over very easily!   Remove the pan from the heat and leave it to sit for half an hour.  Put through a sieve and pour into the little cups.    If you strain it directly into a jug, you can pour it more neatly.   Put in the fridge for 12 hours before decorating with whipped cream and a little piece of fresh lemon.    Serve with little biscuits.