Lemon Posset

Ingredients

600ml Double Cream
135g Caster Sugar
2 large Lemons
400g strawberries
1pk Macaroons

Method

Put the cream in a saucepan and add the sugar and lemon zest. Heat gently until the sugar has dissolved, then bring to a simmer and boil for 3 minutes.

Remove from the heat, stir in the lemon juice. Allow to cool and sieve into a bowl.

Spoon into 6 bowls, cover with clingfilm and cool in the fridge for 4-6 hours.

Serve with strawberries and macaroons for dipping.