Lemon Posset is a wonderfully creamy pudding and is perfect for dinner parties or when you are feeding a crowd as you prepare it ahead of time. The zingy lemon adds a refreshing end to a big meal and the creaminess makes it a truly indulgent dessert. For a Christmassy touch, I like to prepare mine in my charming little Espresso Cups.
Winter Print Espresso Cup and Saucer, £12.50
600ml or 1 pint double cream
150g caster sugar
Juice of 2 lemons
Prepare six hours ahead of serving.
Gently boil the cream and sugar together for three minutes, allow to cool then add the lemon juice and stir through.
Pour into eight small cups then refrigerate for at least five hours and serve chilled topped with three raspberries per cup.