Ingredients:
250 ml cream
75 g caster sugar
115ml freshly squeezed lemon juice
5ml vanilla essence
Method:
1. Mix the cream, vanilla and sugar in a saucepan. Bring the cream to temperature - stirring until the sugar has dissolved.
2. Once all the sugar has dissolved, remove from the heat and whisk in the lemon juice.
3. Strain the cream into a jug. Pour equal amounts of the lemon posset into glasses or lemon skins. Refrigerate for 4-6 hours to Set. Serve cold.