Silky Lemon Posset

A simple recipe that results in the smoothest and most enjoyable deserts - Sharp bursts of Lemon softened with sweet creamy texture! - VERY EASY!

1. 1

   NOTE: 15mins prepare + At MIN 2 HOURS in Fridge!
   
   Combine the caster sugar and double cream in a sauce pan over a low heat. Slowly bring to the boil, stirring regularly.
   
   As it comes to the boil turn the heat down and perhaps lift the pan just for a moment to ensure it does not bubble over the sides. But then maintain a very steady bubbling boil for 3 minutes. Stirring constantly.
   
   Remove from the heat and put to the side to cool briefly.
   
   Grate the zest of 1 or 2 lemons (dependent on taste) and put to one side.
   
   Juice all 3 lemons (regular size, use judgement, maybe only 2 if fairly large) into a glass or container.
   
   Pour the lemon juice into the cream mixture and whisk well. till all combined.
   
   Gently pour the mixture into about 4-6 small wine glasses, shot glasses, or cocktail glasses. How you split it depending purely on the number of servings and size of portions you desire.
   
   Put the glasses into the fridge and leave for a MINIMUM 2 HOURS resting time. I would recommend 4 or 5 to achieve the best set texture.
   
   TO SERVE:
   
   Experiment and choose your favourite but the best options are:
   - A tiny sprinkling of grated dark chocolate
   - Sprinkling of Lemon Zest
   - A tiny layer of Double Cream on top
   - A blob of whipped cream on top
   - A side of raspberry coulis
   - Any combination of the above
   
   ..................enjoy!!
   
   VARIATIONS:
   
   For a slightly different texture next time, try stirring the lemon zest into the cream mixture before putting it in the fridge. To get tiny little chewy surprises in the middle of that smooth creamy texture.