Sophie Conran's lemon posset

hellomagazine.com

Lemon Posett is a wonderfully creamy pudding and is perfect for dinner parties or when you are feeding a crowd as you prepare it ahead of time. The zingy lemon adds a refreshing end to a big meal and the creaminess makes it a truly indulgent dessert. For a Christmassy touch, I like to prepare mine in my charming little Espresso Cups.

Serves 8
Prepare 6 hours ahead of serving

Ingredients


600ml/1 Pint Double Cream
150g Caster Sugar
Juice of 2 Lemons
24 Raspberries

Method

Gently boil the cream and sugar together for 3 minute, allow to cool then add the lemon juice and stir through. Pour into 8 small cups then refridgerate for at least 5hrs and serve chilled topped with 3 raspberries per cup.