Lemon Posset

Method

1. 1

   Dissolve the sugar

   Combine the double cream and caster sugar in a large, heavy-based saucepan over medium heat; stir for 2 to 3 minutes, until the sugar has dissolved and no grains remain.

2. 2

   Infuse the cream

   Stir in the lemon zest and bring the cream to a full boil over medium-high heat, stirring continuously; simmer for 3 minutes, keeping it from boiling over and until slightly thickened.

3. 3

   Add the lemon juice

   Remove the pan from the heat and stir in the measured lemon juice for 30 seconds, until fully combined and smooth.

4. 4

   Strain and portion

   Strain the warm mixture if you prefer a smooth finish, then divide it among six heatproof glasses or ramekins of about 125 ml capacity; do not use ordinary glasses, which may crack.

5. 5

   Chill until set

   Cool the portions at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours, until set at the edges with a softly yielding centre.

6. 6

   Serve

   Top each chilled posset with 25 g raspberries, if using, just before serving; the set posset should hold its shape in the vessel while remaining creamy.

Tips

• Use a roomy, heavy-based saucepan and stir continuously during the boil, scraping the base to prevent scorching.
• Start timing at a full boil and watch closely, as cream can rise quickly.
• The mixture yields about 700 to 750 ml, so six portions of roughly 125 ml leave room for toppings.

Swaps

• Replace the lemon juice and zest with 60 ml lime juice and the finely grated zest of 2 limes.
• Replace the raspberries with sliced strawberries or blueberries, or omit the topping.

Storing

Cover and refrigerate for up to 2 days. Add raspberries just before serving.