Lemon and bay possets

Summer

These little possets make a lovely pudding to take along on any excursion. Lemon is the classic flavour, but I like to add a few fresh bay leaves too. We have a hedge of bay outside the kitchen door and I often reach for it when making something sweet. It brings a gentle warmth and aromatic depth that works beautifully with the sharpness of the lemon.

Serves 6

Ingredients

500ml double cream
140g unrefined caster sugar
Juice and very finely grated zest of 2 large lemons
6 fresh bay leaves, torn

Method

Pour the cream into a large saucepan and add the sugar and torn bay leaves. Set the pan over a medium heat and warm gently, stirring until the sugar has dissolved.

Bring the mixture up to a gentle simmer, then reduce the heat and cook for 2½–3 minutes without stirring.

Remove the pan from the heat and whisk in the lemon juice and zest. Leave the mixture to sit for 10–15 minutes so the bay can infuse.

Strain the posset through a sieve into a jug, then pour into six small glasses or jam jars.

Allow to cool, then cover and refrigerate for 3–4 hours until set.

Serve well chilled, ideally with a crumbly shortbread biscuit alongside.

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