Lemon Posset

Ingredients
4 lemons
250g caster sugar
500ml double cream

Squeeze the juice from the lemons and strain it through a fine sieve.

Place in a pan with the caster sugar and bring to the boil over a low heat,stirring continuously until the sugar has dissolved.

Keep this warm on the side of the stove.

Bring the cream to the boil in a heavy-bottomed pan, then pour it over the warm lemon and sugar mixture.

Whisk gently to mix. Pass the mixture through a fine sieve into a jug and pour into individual serving dishes.

Place in the fridge for 2 hours, until set.

Decorate with grated chocolate and serve.

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