Lemon posset

Ingredients

• 600 ml double cream
• 150 g caster sugar
• Zest of 2 lemons
• 100 ml fresh lemon juice (about 3 lemons)
• Berries or shortbread, to serve

Steps

1. Put the cream, sugar and lemon zest in a wide saucepan and bring to a gentle boil over medium heat, stirring occasionally.
2. Once boiling, simmer for exactly 3 minutes, stirring constantly so it doesn't catch on the bottom of the pan.
3. Take off the heat and stir in the lemon juice. The mixture will thicken slightly as it cools.
4. Strain through a sieve into a jug to catch the zest, then pour into six small glasses or ramekins.
5. Chill for at least 4 hours, ideally overnight, until fully set.
6. Serve cold, topped with a few berries or with shortbread on the side.