An incredibly easy lemony pudding
lemon posset
serves 4 to 6
450ml double or whipping cream
125 g caster sugar
60ml lemon juice and the zest of the lemons
Combine the cream and caster sugar in a saucepan and bring to the boil, stirring.
Reduce the heat and bubble for 3 minutes, stirring constantly.
Remove from the heat and add the zest and lemon juice, stirring well.
Taste, and add a little more lemon juice if you like.
Leave it to cool for 10 minutes, then stir once more and pour into ramekins or cups.
Cool the posset and chill in the refrigerator for a few hours before serving.
zest
squeeze
whisk as cooking
add juice and lemon zest to cream
serves 4 or more