Lemon Posset
2 cups (500 ml) heavy cream
¾ cups (150 g) superfine sugar
5 tablespoons (75 ml) lemon juice
First, squeeze the lemons over a sieve and discard the seeds
Dissolve the sugar with the cream in a heavy bottomed pan over medium heat and bring to a boil, stirring occasionally
When it comes to the boil, lower the heat so the cream does not over- flow
Let bubble away, stirring regularly, for about 3 minutes
Remove from the heat, stir in lemon juice, and pour into small bowls, cups or teacups, stirring the mixture in between each pour
Place in the refrigerator for at least 2 to 4 hours before eating depending on size of your container
Tips : Decorate with lemon zest or butter cookie. Enjoy being creative