Recipe of the week

Undated Handout Photo of Lemon posset with fennel biscotti, featured in Tom Kerridge's Proper Pub Food, published by Absolute Press, priced �20. See PA Feature. Picture credit should read: PA Photo/Absolute Press. WARNING: This picture must only be used to accompany PA Feature FOOD Kerridge.
Undated Handout Photo of Lemon posset with fennel biscotti, featured in Tom Kerridge's Proper Pub Food, published by Absolute Press, priced �20. See PA Feature. Picture credit should read: PA Photo/Absolute Press. WARNING: This picture must only be used to accompany PA Feature FOOD Kerridge.

Lemon posset

(Serves 6)

450ml double cream

130g caster sugar

Juice of 2 lemons

Mix the cream and sugar together in a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar.

Turn the heat down to a simmer and stir for one to two minutes until the bubbles are quite large. Add the lemon juice and whisk thoroughly.

Pass this mix through a fine sieve into a bowl and leave to cool for about five minutes.

Then, skim off any air bubbles then pour into your serving glasses.

Leave to cool completely, then place the bowls in the fridge for at least two hours before serving.