Lemon posset

Method

Pour the double cream and caster sugar into a heavy-bottomed saucepan and heat gently, stirring occasionally, until the sugar dissolves and the mixture reaches a gentle simmer. Continue simmering for 2 minutes, then remove from heat and allow to cool for a few minutes. Stir in the lemon juice and lemon zest until the mixture thickens slightly and becomes pale. Divide into serving glasses or bowls and refrigerate for at least 4 hours, or until set to a soft, spoonable consistency. Serve chilled.