Tim Bouget's Lemon Posset
Delicious served with shortbread and candied lemon zest.
600ml Riverford farm dairy double cream
150g castor sugar
2 large lemons juice and zest
1 tbsp honey
Bring the double cream and castor sugar to the boil.
Reduce for 3 minutes.
Take off the heat, stir in the lemon juice, zest and honey.
Allow to infuse for 3 minutes.
Strain the liquid into a jug and pour into 6 individual serving dishes.
Allow to cool in a refrigerator for 2 hours.
Serve with shortbread and candied lemon zest
(C) Tim Bouget of ODE restuarant in Devon - www.odetruefood.co.uk