225 ml thickened cream
65 g caster sugar
freshly squeezed juice 1 lemon, plus zest to decorate
2 almond biscotti or shortbread biscuits, to serve (optional)
- Mix the cream and sugar together in a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar. Turn the heat down to a simmer and stir for 1-2 minutes until the bubbles are quite large. Add the lemon juice and whisk thoroughly.
- Pass this mix through a fine sieve into a bowl and leave to cool for about 5 minutes. Skim off any air bubbles, then pour the posset into your serving glasses. Leave to cool completely, then place the glasses in the fridge for at least 2 hours. When the lemon posset is set, serve it with shortbread or biscotti, if you like.