Lemon Posset


600 millilitre (1 pint) double cream

75 gram (3 ounce) caster sugar

1 vanilla pod , cut into four

Juice of 2 lemons



1 – Heat the cream, sugar and vanilla pod in a pan, bringing slowly to the boil. Continue boiling for 2 – 3 minutes.

2 – Stir in the lemon juice. Cool slightly, remove the vanilla pod and pour into 6 small serving glasses. Chill before serving.

3 – This posset is lovely poured over fresh summer fruits, such as raspberries                            

courtesy:  www.schwartz.com