Lemon posset

A British classic – silky lemon cream made from just cream, sugar and lemon juice. No eggs, no gelatine. Served in glasses and perfect for Easter.

Ingredients

• 6 dl whipping cream
• 1.5 dl caster sugar
• Zest of 2 lemons
• 1 dl freshly squeezed lemon juice (about 3 lemons)
• Berries or mint to garnish

Method

1. 1Bring the cream, sugar and lemon zest to the boil, stirring. Simmer over low heat for 3 minutes.
2. 2Remove from heat and stir in the lemon juice. Leave to cool in the pan for 10 minutes, stirring.
3. 3Strain through a fine sieve to remove the zest.
4. 4Pour into individual glasses or small bowls. Refrigerate for at least 3 hours until set.
5. 5Serve cold with fresh berries or a sprig of mint.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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