Liam Tomlin's Lemon Posset

Name: Liam Tomlin's Lemon Posset
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M1DT0H50M0.000S
Yield: 4 servings
Ingredients: 250 milliliters (8.5 ounces) double cream or heavy cream; Zest of 1 lemon; 75 grams (2.5 ounces) superfine granulated sugar; 115 milliliters (1/2 cup) fresh lemon juice, strained; Raspberries, for garnish; Mint leaves, for garnish

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Level: Easy

Total: 1 day 50 min (includes cooling and setting time)
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 1 day 50 min (includes cooling and setting time)
Active: 20 min

Yield: 4 servings

Ingredients

250 milliliters (8.5 ounces) double cream or heavy cream

Zest of 1 lemon

75 grams (2.5 ounces) superfine granulated sugar

115 milliliters (1/2 cup) fresh lemon juice, strained

Raspberries, for garnish

Mint leaves, for garnish

Directions

Mix the cream, lemon zest and sugar in a saucepan over medium heat. Slowly bring to a boil, stirring until the sugar is dissolved. Reduce the heat and simmer for 3 minutes. Remove the pan from the heat and whisk in the lemon juice. Strain into a jug, pressing the zest in the sieve to extract as much flavor as possible; discard the zest.
Let settle for 5 minutes, then skim the froth from the surface of the cream (optional).
Pour equal amounts of the lemon posset into four glasses. Let cool. Cover with plastic wrap and refrigerate for 24 hours to set.
Garnish with raspberries and mint leaves just before serving.