Why not try my lovely, zingy recipe for lemon posset, which goes down well on a hot day like today!
How to Make Lemon Posset
Serves around 4-5 depending on the size of dish or glass that you choose to serve it in.
300ml Double Cream
80g Caster Sugar
zest of small lemon
Juice of the small lemon
In a heavy based saucepan place the cream, sugar, and lemon zest in. Heat through on a low heat until the sugar has dissolved, making sure you stir continuously. Continue to heat for a further 2-3 minutes whilst little bubbles form around the edge of the pan. Do not let the mixture boil. Still keep stirring.
Remove from the heat and add the lemon juice. Stir well. Let the mixture cool down enough before you put it into the serving dishes/glasses. Then transfer to the fridge for around 2 hours so that they set, ensuring that you cover them with cling film.
These make a lovely party dessert as they are not too heavy, and although creamy are still refreshing. Decorate them with things like raspberries and white chocolate curls. You can also add a little shortbread biscuit and/or raspberry coulis as well.