540ml whipping cream
3 tbsp fresh lemon juice
2 tbsp fresh lime juice
1 tsp lemon zest, grated
1 tsp lime zest, grated
- Place the cream and 150g sugar in a saucepan over a medium-high heat and bring to a boil, stirring as the sugar dissolves. Boil for three minutes, stirring constantly, adjusting the heat if needed to prevent the mixture from boiling over. Remove from the heat. Stir in the lemon and lime juice and allow to cool for 10 minutes.
- Stir the mixture again and divide amongst four ramekins or small glasses. Cover and refrigerate for at least four hours, or overnight if possible.
- To serve, mix the lemon and lime zest together and sprinkle a little over the top of each posset.
Per serving: 216kcals, 6.2g fat (3.9g saturated), 41.3g carbs, 40.1g sugars, 1g protein, 0g fibre, 0.039g sodium