Lemon possett

Brian Maule: Chef

Ingredients: serves 4

710 ml double cream
250 g sugar
4 lemons (juiced)
45 ml double cream (for topping)

Method:

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.
Pour into serving glasses and refrigerate until set, about 5 hours.

To serve:

Pour the remaining cream over the top and serve.

Recipe tips:

Dairy products should be refrigerated within two hours of purchase. Ice cream and other frozen dairy products should be put in the freezer as soon as possible.