|400 ml ml||double cream double cream|
|100 g g||icing sugar icing sugar|
(juice and zest)
|2||shortbread biscuits shortbread biscuit|
Lemon posset is a true British classic, not to mention a very easy dessert to make which looks (and tastes) very impressive. While it is sweet, the zingy lemon stops the dessert from being too cloying, making it the perfect pudding.
- Gently heat the cream and sugar in a heavy based saucepan, stirring so the sugar dissolves completely. Bring to the boil and simmer for 1 minute, then remove from the heat and whisk in the lemon juice and zest.
- Divide the mixture between two small glasses and chill in the fridge for 4 hours, or overnight.
- Once set, garnish with raspberries and lemon zest and serve with a shortbread biscuit on the side.