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Lemon Posset.

Ingredients:

100g caster sugar
300mls double cream
Zest and juice of 1 lemon

Pour the sugar and cream into a saucepan.

Place the pan over a low heat on the hob until the sugar dissolves (about 1 minute).

Turn the heat up to medium and wait until the cream starts to bubble at the side of the pan.

Leave the cream to bubble for exactly 1 minute.

Remove from the heat and add the zest and juice.

Stir well. (The posset will thicken as the lemon juice is added).

Pour into shot glasses or small bowls, cover in clingfilm and chill for at least an hour before serving.

Serve alone or with biscuits for scooping.

Keeps in the fridge for up to 3 days, well covered.