Categories: October

Ingredients

• 450ml double cream
• 100g golden caster sugar
• juice of 2 small lemons, plus 1 tsp finely grated zest
• 8 sugar cubes

Directions

1. Put the cream, caster sugar and lemon juice into a pan over a medium heat, stirring to dissolve the sugar. Bring to the boil, stirring occasionally, then remove from the heat. Pour into a large jug then divide between 6 × 100ml ramekins or small cups. Cool, then cover with cling film and chill for at least 8 hours, or overnight.

2. Make the lemon crunch. Crush the sugar cubes and mix together with the lemon zest. Sprinkle over the top of each posset to serve.

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