Lemon Posset

Method

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1. Put the cream, sugar and lemon zest in a saucepan.

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2. Bring to the boil, stirring until the sugar dissolves.

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3. Boil steadily for 3 minutes, watching that it does not climb over the pan.

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4. Take it off the heat and stir in the lemon juice.

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5. Leave it to stand 2 minutes, then strain out the zest.

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6. Pour into six glasses or ramekins.

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7. Refrigerate 4 hours, until firmly set.

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8. Serve with raspberries, shortbread and strips of zest.

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Chef’s Tips

• Double cream only. Anything lighter will not set.
• Three full minutes at a boil. That reduction is what sets it.
• Lemon juice off the heat, then two minutes before pouring.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Shortbread
• Raspberries
• A glass of dessert wine

Storage & Reheating

Refrigerated for 3 days, covered. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.