Lemon posset

Both tangy and creamy, lemon posset is a delightful dessert that takes just three ingredients and 15 minutes of cooking.

This popular British dessert is a wonderful anytime treat, something you can serve in the afternoon with a cup of tea, or at the end of a heavy meal.

What do you need

2 large lemons

2/3 cup superfine sugar

2 cups double cream, or heavy cream

1 cup raspberries, for garnish

How to proceed

Finely grate the zest off of the lemons and juice the fruit, removing all seeds. You should get about 4 teaspoons of zest and 1/2 cup juice.

Pour the 1/2 cup of lemon juice into a small saucepan.

Add the grated zest and superfine sugar. Stir well to combine and bring the mixture to a slow, gentle simmer, about 4 minutes.

Remove from heat and reserve.

In a medium-sized pot, bring the cream to a gentle boil over low heat and allow to simmer for 5 minutes.

Make sure to cook the cream slowly, as a fast boil will spoil the cream and split it. Remove from heat.

Slowly whisk the lemon syrup into the hot cream. Strain the mixture into a clean measuring cup.

Let the posset cool slightly and pour into small ramekins or glasses. Bring to room temperature.

Chill in the refrigerator for at least 4 hours and up to overnight. The cream will become silky and thick.

Remove from the refrigerator and leave at room temperature for at least 5 minutes before serving.

Decorate with fresh berries.