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.

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