Lemon Posset

Ingredients:

1. 3 cups heavy cream
2. 1 ¼ cups white sugar
3. 3 lemons, juiced and strained
4. 3 tablespoons additional heavy cream for topping (whipped or liquid)

Method:

1. Combine 3 cups cream and sugar in a saucepan
2. Stir together and bring to a boil
3. Cook for 2 to 3 minutes
4. Stir in lemon juice
5. Pour into serving glasses and refrigerate until set, about 5 hours
6. Pour a little more cream over the tops just before serving