A zingy alternative to pudding
600ml double cream
150g caster sugar
2 large lemons
- Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.
- Add the juice and (very finely grated) zest of the lemons and whisk well.
- Pour into individual ramekins and place in the fridge to set.
Shortbread works amazingly well with posset. Try this simple shortbread recipe from BBC Food.