Lemon Posset

Directions

1. 1
   Place the double cream and the sugar into a large pan over a low heat and slowly bring to a boil, stirring with a wooden spoon so that the sugar and cream are mixed well.
2. 2
   Boil for three to five min, until the mixture has thickened and coats the back of the spoon.
3. 3
   Remove from the heat and allow to cool slightly
4. 4
   Whisk in the lemon juice and zest.
5. 5
   Pour the lemon cream mixture into your serving glasses or ramekins and refrigerate for at least three hours.
6. 6
   To serve you could always grate some more lemon zest over the top