LEMON POSSET (6 servings)
By Frances Cross
600 ml double cream 140 g caster sugar 2 large lemons, juice & grated zest
1. Put double cream in large pan with sugar. Bring slowly to boil and simmer 3 mins.
2. Take off heat, add lemon juice and zest and whisk well.
3. Pour into 6 ramekins or glasses and refrigerate for 2-3 hours.