Lemon posset - a medieval drink
A quick and easy lemon dessert.
- 600 ml double cream
- 200 g caster sugar
- 2 lemons to yield 75ml lemon juice
Juice and zest the lemons, put the lemon juice to one side.
Put the cream in a big saucepan, add sugar, turn on low heat until all sugar is melted.
Turn the heat up and bring to a simmer for a minute.
Turn off the heat, pour in the lemon juice and zest, stir well.
Pour mixture into remekins or your choice of dessert holder, chill for a few hours until set.