Lemon Posset

• 600 mldouble cream
• 150 gcaster sugar
• 90 mllemon juice
• 1vanilla pod, seeds scraped (optional) (optional)
• 1pinch flaky sea salt
• 200 gdigestive biscuits, crushed
• 75 gunsalted butter, melted
• 1 tbspicing sugar (optional, for dusting) (optional)
• 150 gfresh raspberries
• 6mint leaves, torn, optional (optional)
• Finely grated lemon zest (6 g)

Method

1. 1Set out six heatproof glasses or ramekins, about 200 ml each. Tip the crushed digestives into a bowl and stir through the melted butter until the crumbs hold together when pressed between your fingers. Press one-sixth of the biscuit mixture firmly into each glass and chill while you make the posset.
2. 2Combine the double cream and caster sugar in a medium saucepan with the split vanilla pod and scraped seeds, if using. Bring to a gentle simmer over medium heat, stirring so the sugar dissolves and the cream stays silky.
3. 3Let it bubble steadily for 3–4 minutes until thickened slightly; it should coat the back of a spoon and leave a clean line when you draw a finger through. Pull off the heat and fish out the vanilla pod.
4. 4Stir in 90 ml lemon juice and 5 g lemon zest. Add the pinch of salt and leave for 5 minutes.
5. 5Divide the warm posset between the six prepared glasses. Cool for about 30 minutes, then refrigerate for at least 4 hours until set.
6. 6Divide the raspberries over the possets and finish with the remaining 1 g lemon zest. Add optional icing sugar and torn mint if using. Serve chilled in the glasses.

Per serving

kcal

826

protein

4.4g

fibre

2.6g

carbs

54.1g

fat

64.8g