Ingredients
Method
1.Before juicing the lemons for the posset, remove the lemon skin in long julienne strips using a zester. Set to one side.
2.Juice the lemons to give you 125 ml (4 fl oz/1/2 cup) of lemon juice. Depending on their juiciness, you may only need to use three lemons.
3.Put the cream and sugar in a saucepan over high heat and bring to the boil, stirring to dissolve the sugar. Reduce the heat to low and simmer, uncovered, for 3 minutes, stirring regularly.
4.Remove from the heat and stir in the lemon juice; stand for 3 minutes.
5.Strain the cream and lemon mixture into a jug and then pour into six 185 ml (6 fl oz/3/4 cup) glasses. When cool, cover with plastic wrap and refrigerate for 4 hours or overnight.
6.To make the sugared zest, fill a small saucepan with water and add the strips of lemon zest. Bring to the boil, then drain off the water and refill with cold water.
7.Return to the boil, then drain and repeat the process once more. Meanwhile, sprinkle half of the extra sugar over a plate.
8.After the zest has been boiled for the third time, drain and then carefully transfer the strips from the strainer to the plate of sugar.
9.Sprinkle the remaining sugar over the top and then set aside for 2 hours.
10.Serve the posset topped with the sugared zest.
