Lemon Posset

With Valentines day just around the bend everyone is planning their perfect evening. A few people have tweeted to to say they want to cook a romantic meal and could I recommend any nice desert recipes. So I thought I'd share one of my favourite's with you which I often make if I'm entertaining as it's really simple but still impressive. Also, it can be made in advance which means it takes away the stress on the night.

Lemon posset (makes 4)

Ingredients
430ml double cream
125g (4 ounces) caster sugar
Juice & zest of two lemons
One punnet of raspberries
Icing sugar to dust

Cooking instructions

1. Put the cream and caster sugar in a saucepan and bring to the boil, stirring occasionally
2. Reduce the heat and let it bubble for 5 minutes, stirring from time to time.
3. Remove the pan from the heat, add the lemon zest and juice and allow to cool for 30 minutes.
4. Pour into individual glasses or ramekins and cover with cling film then chill in the refrigerator overnight. (or al least 3 hours)
5. When ready to serve, remove from the refrigerator approx 10 minutes before serving then top with raspberries and dust with icing sugar to finish. (I also like to serve with shortbread biscuits but not essential)

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Lemon Posset