4th April 2011 08:49
If it's not too late can I vote for lemon posset? It's dead easy and it's gorgeous on it's own or with a shortbread biscuit!
500ml double cream
150g caster sugar
75ml lemon juice
Put the cream and caster sugar in a saucepan and bring to the boil, stirring occasionally to dissolve the sugar. Lower the heat and leave to bubble for about 3 minutes, stirring from time to time. Reduce the heat so that the mixture doesn't boil over, and let it bubble enthusiastically for about 3 minutes, stirring regularly.
Remove from the heat, stir in the lemon juice and leave to settle. Pour into four small wine glasses or cups and leave to cool. Refrigerate for a couple of hours before serving.