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Lemon Posset
Recipe:
5 big lemons
130ml lemon juice
3 tbsp lemon zest
220g sugar
1 Litre double cream or heavy cream
2 tsp vanilla extract
Method-
-In a saucepan add together double cream, lemon zest & sugar.
-Stir on low heat until the sugar has dissolved.
-Simmer about 3 minutes, remove from the heat. Add lemon juice & vanilla extract & whisk to combine.
-Let the mixture sit for 10 minutes,
-Strain the mixture through the fine mesh strainer; this step is optional.
-Pour the mixture to the prepared lemon shells, you also can use ramekins or cups to make it.
-Place in the fridge for 2-3 hours till chilled and set.

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