Mini Lemon Possets

Prep time: 2 hrs | Serves: 6

Ingredients:

• 300g double cream

• 100g caster sugar

• 80g fresh lemon juice

• Zest of 2 lemons (6g)

• 1g sea salt

Method:

1. Place the double cream, caster sugar and lemon zest into a saucepan.

2. Bring gently to the boil, stirring, then simmer for 2–3 minutes until slightly thickened.

3. Remove from the heat and stir in the lemon juice and sea salt — the mixture will thicken almost immediately.

4. Pour into small glasses or ramekins and allow to cool slightly.

5. Chill in the refrigerator for at least 3 hours until set.

6. Taste and adjust if needed — a touch more lemon juice or zest to suit your palate.

Storage:

Once set, store in an airtight container in the refrigerator for up to 3 days. Keep chilled until ready to serve.