National Vegetarian Week at The Lowry: Lemon Posset

Lemon Posset

Serves 6

Serve this light dessert with a sharp fruit compote and ginger biscuits

  • 660ml double cream
  • 150 g caster sugar
  • 2 lemons
  1. Pour the cream and sugar into a heavy bottomed sauce-pan and slowly bring to the boil.
  2. Add the zest and juice of the two lemons.
  3. Boil for around 3 minutes.
  4. Allow to cool before pouring into your favourite glasses. Refrigerate until firm.