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.