Lemon Posset

*Lemon Posset*
Serves 6

I'm almost ashamed to post this, it's such a doddle to make.  I have to though, because it's also incredibly delicious and impressive.  Make this the next time you have company and they'll think you've been slaving over a hot stove all day.  Who knew it only took a few minutes!

600ml of double cream (2 1/2 cups)
140g fine sugar (caster sugar) (scant 3/4 cup)
the finely grated zest of 2 large lemons
the juice of two large lemons

Pour the double cream into a large saucepan.  Add the sugar.  Cook and stir over medium  heat until the sugar melts, and the cream comes to the boil.  Reduce the heat to a simmer and allow to simmer for 3 minutes.  Remove from the heat and whisk in the lemon juice and zest.  Pour into 6 serving dishes.  Place in the refrigerator and chill for 2 to 3 hours before serving.