This is an amazing very simple dessert which can be made a day in advance so ideal if you are having visitors and want to be organised.  The shortbread is a lovely addition, adding a nice crunch to the possets.

Lemon Possets

These are the most delicious little pots with a tangy lemon zing making it perfect for an after dinner dessert.  What’s more, it takes 3 ingredients, what could be easier!   I would recommend serving small quantities as they are very rich, so a little goes a long way.  If you want to be extra indulgent, serve with homemade shortbread or amaretti biscuits.

Serves 6*

Ingredients

600ml double cream

150g caster sugar

2 lemons, zest and juice

Method

1. Place the double cream and the caster sugar in a heavy based saucepan and slowly bring to the boil
2. Boil for 3 minutes stirring occasionally
3. Add the lemon zest and whisk well to ensure you have a no lumps
4. Pour into your chosen dishes

*You will get more than six if you use small dishes as shown in the photograph.  You can very easily half the ingredients

Shortbread

Oven – 190 degrees

220g unsalted butter – in cubes soft but not melted

100g caster sugar (+ 10g to sprinkle over the top)

300g plain flour

1. Cream butter and sugar together
2. Add the flour to the mix until you have a soft dough
3. Turn dough on to a board and roll until 1cm thick
4. Cut into shapes – I like hearts – sprinkle with caster sugar
5. Put in the fridge for 20 minutes
6. Bake for 15-20 minutes
7. Place on a wire tray to cool