Step 1

Zest your Lemons with a small grating size, and juice the lemons as well. Leave to the side for now.

Step 2

In a medium-large saucepan, add your cream and caster sugar. Turn on the heat to a low setting, and slowly let the sugar dissolve into the cream.

Step 3

Once the sugar is all dissolved, turn the heat up to a medium heat max and stir constantly.

Step 4

Wait for the mixture to start boiling, and let it boil gently for 1-1.5 minutes.

Step 5

Take off the heat, and add in your lemon zest and juice. Mix in.

Step 6

Pour your posset mixture into some glasses, ramekins, or bowls... whatever takes your fancy!

Step 7

Add some fresh raspberries to each posset and let them sink in slightly. Sprinkle over some freeze dried raspberries and let the Posset's set in the fridge for 4-5 hours.