300ml double cream
140g caster sugar
Zest and juice of 1 lemon
60g dark chocolate, grated
- Warm the cream and sugar in a large saucepan over a medium heat and stir until the sugar has dissolved. Turn the heat up slightly and bring to a boil.
- Allow to bubble for three minutes, then remove from the heat. Leave to cool for two minutes, then stir in the lemon juice. Leave to cool in the pan for 15 minutes.
- Pour the posset into ramekins or glasses and chill for at least three hours.
- Serve topped with the grated chocolate.
Per serving: 317kcals, 21.8g fat (13.8g saturated), 30.8g carbs (28.7g sugars), 1.9g protein, 0.4g fibre, 0.028g sodium
TEST KITCHEN TIP
Serve this dessert with shortbread or other biscuits for a nice contrast in textures.