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150g caster sugar
2 lemons, zest
75ml fresh lemon juice (approx)
Assemble four glasses or something similar to set the possets in when ready.
Pour the cream into a deep-sided saucepan and add the sugar.
Bring to the boil, then reduce slightly to prevent boiling over. Whisk the mixture for a minute.
Add the lemon zest and enough juice so you get a tangy, lemony flavour. Whisk to combine.
Pour into your glasses and refrigerate for 4-6 hours or overnight.
The possets will set during this time.
To serve, simply add a light, crunchy biscuit.
The possets will last for 3 days in the fridge.