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