Posset-ively delicious

Lemon posset and me, me and lemon posset. It's a big joke now. 

Apparently my reaction to the dessert when it was served to me in Hotel Du Vin, Bristol a couple of years ago was to rival Meg Ryan in When Harry Met Sally. 

Last night I went to dinner with friends and decided to inject some joy into the evening and make them a posset. God bless Google and James Martin. I found the simplest recipe which, together with some skinny shortbreads, brought out the inner Meg Ryan in all four of us. 

Easy peasy, lemon squeezy (literally), here it is.

600ml double cream

140g caster sugar

Juice and zest of 2 unwaxed lemons

Slowly boil up all the cream and sugar in a large pan. Leave to simmer for a few minutes. Remove from the heat and whisk in the lemon juice and zest. Pour into 4 (very generous portions, you'll look less like Meg Ryan, more like Billy Crystal by the end of it) to 6 (recommended if you need to move any time soon after dinner) ramekins, cups or posh glasses. Pop in the fridge for at least two hours. Grate a little lemon zest on the top and serve with shortbread thins (I used Marks and Spencers'). 

I can't use the O word here, I just can't bring myself to. But you know what I mean. They're really, really good.