Ingredients:
- 500ml whipping cream
- 150g sugar
- Zest of 2 organic lemons, finely grated
- Juice of 2-3 lemons (depending on desired acidity)
- Fresh berries or mint to garnish (optional)
Method:
In a saucepan, combine the whipping cream and sugar and heat slowly until the sugar is completely dissolved. Stir occasionally to prevent burning.
Add the finely grated lemon zest and stir well. Allow the mixture to simmer on a low heat for about 5 minutes to allow the lemon zest flavors to develop.
Remove the saucepan from the heat and stir in the lemon juice. Start with the juice of 2 lemons and taste the mixture. If you want the posset to be a little more acidic, you can add more lemon juice. Stir well until everything is evenly mixed.
Pour the lemon-cream mixture through a fine sieve to remove the lemon peels and divide evenly between dessert glasses or bowls.
Let the lemon posset set in the refrigerator for at least 4 hours, ideally overnight.
