Lemon posset is a classic, and one we serve a lot at Cafe. Its creamy texture works brilliantly well with a zing of citrus. Not only is it easy to make, it keeps well in the fridge for a few days. Keep scrolling for Neil’s six easy steps…
STEP ONE
Gather everything you need. 900ml double cream, 225g unrefined caster sugar, 2 organic lemons and 10 small glasses.
STEP TWO
Bring the cream and sugar to the boil slowly in a thick-bottomed pan. Boil for 3 minutes.
STEP THREE
Add the juice and zest of the lemons. Infuse for 5 minutes.
STEP FOUR
Pass through a fine sieve into a jug, then divide between the glasses.
STEP FIVE
Refrigerate until set.
STEP SIX
Garnish with a new season strawberry and a dusting of icing sugar. Perfect served with a nice piece of shortbread.