Lemon Posset

A very old fashioned English pudding but absolutely delicious all the same. We've done it a number of times for dinner parties and served it with homemade shortbread flavoured with lavender or rosemary. I seem to recal that this recipe makes alot, so I often used to half it.

600ml cream

200g caster sugar

zest of 3 lemons

75ml juice

Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted. Bring to a simmer and bubble for 1 min.

Turn off the heat and stir in the lemon zest and juice. Pour into individual serving glasses and cool to room temperature before putting in the fridge, preferably overnight before eating.