Lemon cream posset

Place the cream and sugar in a saucepan and bring to a gentle simmer, stirring to dissolve the sugar. Simmer just below boiling point for 2 minutes. Remove from the heat and cool slightly.

Stir in the lemon juice.

Pour into small serving glasses (approx. 100ml capacity) and refrigerate for at least 3 hours until set.

Rub the lemon zest into a little sugar to make lemon sugar.

Whip the extra cream to soft peaks. Top each posset with a dollop of whipped cream and a sprinkle of lemon sugar. Serve immediately.