Lemon Posset has been all the rage for a couple of years now, especially as part of a ‘trio of desserts’. It has also now become my favourite dessert ever, even surpassing cappuccino créme brulee. It’s that good. So creamy, yet so lemony, it’s the perfect palate cleanser.

And so simple to make, with only 3 ingredients!

Gordon Ramsay’s Lemon Posset

• 300 ml double cream
• 75 g caster sugar
• juice 1-2 lemons

1. Pour the cream into a small saucepan and add the sugar.  Slowly bring to the boil, stirring constantly to dissolve the sugar.  Once it comes to the boil, let the cream bubble for a further 3 minutes, stirring all the time.
2. Remove the pan from the heat and pour in the juice of 1 lemon, stirring the mixture thoroughly as you do so.  It should start to thicken instantly.  Taste the mixture and add a little more lemon juice if it’s not tart enough.  The posset should be sweet, tangy and creamy.
3. Allow to cool for about 5 minutes, then pour into individual glasses.  Cover with cling film and chill in the refrigerator for at least 3 hours or overnight. If the possets are very firm, take them out of the refrigerator 15 minutes before serving to soften.  Serve with dessert biscuits, langues de chats or almond biscuits.