Limoncello Posset Pots (gf)

These gorgeous pots of deliciousness are perfect paired with Italian-style biscuits such as crostoli or biscotti for dunking.

450ml cream ½ cup caster sugar finely grated zest 2 lemons

⅓ cup lemon juice 2 tablespoons limoncello

Put the cream, sugar and lemon zest in a medium saucepan over a low heat. Cook, stirring, until the sugar has dissolved then increase the heat and boil for 2 minutes.

Take off the heat and stir in the lemon juice and limoncello. Pour into serving glasses. Cool then cover and chill for a few hours until set. SERVES 4

COOK'S NOTE: The possets can be made a couple of days ahead.