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Lemon posset

Ingredients 3
Servings 6


  • 500
    thick cream
  • 125
  • 2
    lemons, juice, strained to remove pips


Simmer cream and sugar in a saucepan over low heat for 2 to 3 minutes. Add lemon juice and cook briskly over high heat until slightly thickened, 3 to 5 minutes. (Posset should be pale lemon in colour.) Pour into individual ramekins and refrigerate until thoroughly chilled. Serve posset with ginger muffins (see recipe) or with buttered scones.

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