Lemon posset

Brian Maule: Chef

Ingredients: serves 4

 
Method:

  1. Stir together the cream and sugar in a saucepan. Bring to a boil and cook for 2 to 3 minutes. Stir in the lemon juice.
  2. Pour into serving glasses and refrigerate until set, about 5 hours.
Serve:

Pour the remaining cream over the top and serve.