Ingredients (serves 3)

• 1 cup heavy cream (whipping cream)
• 1/4 cup sugar (4 TBSP)
• 1 1/2 tsp of lemon rind
• 3 Tbsp of lemon juice
• Fresh fruit

Instructions

1. Mix cream and sugar together and put in microwave to heat (1 minute) or until bubbles
2. Mix everything together and put in serving dishes
3. Cover and put in refrigerator for 3 hours
4. Top with fruit and serve with pound cake

Options

• Add a Shortcrust pastry (Remember to double quantity of Posset)
• 175g (6oz) plain flour, plus extra for dusting
• 75g (3oz) cold butter, cubed
• 1 tbsp icing sugar
• 1 egg, beaten

1. To make pastry, put iflour, butter and icing sugar in a food processor and pulse until mixture looks likes breadcrumbs. Add the egg and pulse until mixture comes together. Empty mixture onto a floured work space and lightly knead (do not overwork). Rollout and line the bottom of a quiche or pie plate. Prick the base with a fork and chill in the refridgerator for about 30 minutes.
2. Preheat oven to 400 degrees F (200 C) and bake for 15 minutes or until a pale golden. Allow to cool.
3. After making the posset add to crust and chill in the fridge for at lease 4 hours or overnight until set
4. Serve with berries and dust with icing sugar.
5. Optional: Before baking you can line the pie cust with parchment paper and weight down baking beans. Remember to remove the parchment paper 5-7 minutes before done.

Posset Options: Make a vanilla bean (vanilla extract) 1 tsp, posset. Garish with toasted coconut or banana