Simple Lemon Posset

Makes enough for 10 small portions.

 A refreshing, light dessert, perfect for summer gatherings with loved ones, or just for yourself.

600ml double cream

200g Caster sugar

4 lemons

A punnet of Raspberries

A teaspoon of Vanilla Extract

A few shortbread biscuits, either homemade or bought

I usually start by blitzing the shortbread in a food processer or blender until it’s a light crumb mixture. Set aside until later.

Then, grate the zest of both lemons into a small bowl, and squeeze the juice into a glass. Add the cream, vanilla extract & caster sugar to a large saucepan over a medium heat, stirring continuously (for which I use my hand mixing wand from Bosch to get lots of quick movement and thicken the mixture) until the sugar has completely combined. Remove from the heat and stir through both the lemon zest and juice.

Using a funnel, or a steady hand, divide the mixture into 10 small glasses or bowls, and top with the shortbread mix, lightly pressing it down with the back of a teaspoon. Chill for 2 to 3 hours ideally, though they can be prepared up to 24 hours in advance. I like to serve them with a few raspberries too!