LEMON POSSET
Ingredients
4 large lemons (halved horizontally, to serve 8)
1 extra lemon (optional, for extra juice)
500ml single cream
100g caster sugar
2 tsp cornflour
Zest of 2 lemons
2½ tbsp fresh lemon juice
Mint leaves, edible flowers or berries (optional, for garnish)
If using double cream, you can leave out the cornflour.
Method
Slice the lemons horizontally in half and scoop out the insides with a spoon.
Zest two of the lemons before scooping.
Strain the juice and measure out 2½ tablespoons.
Chill the empty lemon shells whilst preparing the filling.
In a small bowl, stir together the cornflour with 2 tablespoons of the cream until smooth.
Add the remaining cream, sugar and lemon zest to a saucepan. Heat gently, stirring until the sugar dissolves.
Add the cornflour mixture and simmer for 1–2 minutes, until it lightly thickens and coats the back of a spoon.
Remove from the heat and allow to cool for 2–3 minutes.
Stir in the lemon juice, whisking gently until smooth.
Pour the mixture into the lemon halves and place them into a muffin tray or onto a dish towel to help keep them upright.
Garnish with mint leaves, edible flowers or berries if desired.
Chill in the fridge for a minimum of 4 hours until softly set, but ideally overnight.
I have made this countless times over the years, and it never disappoints.
It is one of those desserts that feels far more impressive than the effort it requires, which is always a win in my books.