Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Lemon cream posset

French 10 Mins Prep · 8 Mins Cook

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.