Lemon posset  – serves 6

by Ryan Miller - Head Chef

600g double cream

150g caster sugar

2 lemons, zested

75g lemon juice

·      In a medium pot bring the cream, sugar and zest up to the boil.  Remove from the heat and stir in the lemon juice.

·      Place back on the heat and bring back up to the boil.  Remove from the heat, strain through a fine strainer and fill glasses of your choice.  Place in the fridge for 1 – 2 hours to set

·      Too with crushed meringue and citrus segments that have been dusted with icing sugar