Lemon Posset

By Head Chef, Eddie Attwell

This dish is both a very simple and refreshing dessert option for a warm day.

Serves approximately 6 possets, depending on your glass of choice.

Ingredients:

• 500ml Cream
• 225g Caster Sugar
• 3 Lemons – Juiced and zested

Method:

• In a pan over heat, add the cream to the sugar and bring to the boil gently
• Next, add the lemon zest and the juice to the same pan and simmer for a minute
• Using a sieve, pour and pass the mixture from the pan into a jug
• Add this mixture from the jug into the glass pots or cups that you have chosen
• Chill in the fridge for approximately 2 hours
• Enjoy the refreshing citrus flavours

Add a little something extra to your dessert:

Serve with fresh berries or fruit compote, or add an additional lime, lemon or orange zest to tailor to your accompaniment!