recipes

LEMON POSSET
450ml cream
100g castor sugar
50ml lemon juice
FOR THE CRUNCH
8 sugar cubes crushed
50ml finely grated lemon rind
Combine cream and castor sugar in saucepan
bring to the boil, stirring
reduce the heat and let it bubble for 3 minutes
remove from the heat and add lemon juice.
taste, add a bit more if you like it a bit more sour.
leave to cool for 10 min, stir again pour into ramekins, cover with clingfilm
leave in fridge for at least 2 hours
when ready to serve remove plastic
Mix sugar and lemon rind
put ontop of possets