Lemon Posset

Directions

1. 1
   Combine cream and sugar in saucepan.
2. 2
   Bring to a boil and cook 2-3 minutes, until sugar is completely dissolved.
3. 3
   Remove from heat.
4. 4
   Stir in zest and juice.
5. 5
   Divide into 6 serving glasses and refrigerate until set, about 5 hours.
6. 6
   Float 1/2 tbsp of heavy cream over the top of each serving.
7. 7
   Dress with 3 raspberries and a mint sprig.