Country Living (UK)



Preparatio­n 10 minutes, plus chilling Cooking about 10 minutes Serves 4 I have added lemon verbena, as it gives such a delicious depth, but don’t worry if you can’t find it as you can just leave it out. This dessert can be made up to two days before serving if you keep it in the fridge.

2 lemons 125g caster sugar 6 lemon verbena leaves, plus 4 leaves to serve 425ml double cream

1 Grate the zest of the lemons into a saucepan, then squeeze out and add the juice, followed by the sugar and lemon verbena leaves.

2 Place the pan over a low heat and bring to the boil, stirring occasional­ly until the sugar has dissolved. Whisk in the cream and cook for 3 minutes.

3 Divide the mixture between four small glasses or ramekins. Leave to cool, then chill for 2 hours until set.

4 Remove the possets from the fridge at least 30 minutes before serving and top each posset with a lemon verbena leaf.

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