Sarah Nelson's Lovely Lemon & Ginger Possets
Ingredients
3 large unwaxed lemons
150g caster sugar
600ml double cream
pinch of ground ginger
Preparation
- First, finely grate, and juice the lemons.
- Pour the lemon juice into a small saucepan and add the zest and sugar. Stir to combine and bring to a gentle simmer. Remove from the heat and set aside.
- In a medium saucepan over a low heat, bring the cream to a gentle boil and simmer for 5 minutes, stirring continuously.
- Remove from the heat and whisk in the lemon syrup and pinch of ginger.
- Strain the mix into a measuring jug and then pour into small ramekins.
- Bring to room temperature, then chill in the fridge for at least 4 hours or until set.
- Just before serving, sprinkle a generous layer of Grasmere Gingerbread® Crumbs over the top.
- Enjoy!