LEMON POSSETS

Serves 4

INGREDIENTS:

2 Lemons

100g Caster Sugar

200ml Double Cream

2 Sprigs of Mint, Torn

For the topping:

2 Meringue Nests, Crumbled

1 tbsp Softly Whipped Cream

4 Half Moon Slices of Lemon

METHOD:

1. Zest and juice the lemons into a saucepan, followed by the sugar. Place over a low heat and bring to the boil, still occasionally, until the sugar has dissolved. Whisk the cream into this saucepan, and add the fresh mink. Cook for 5 minutes, then remove the mint.
2. Pour the mixture into the 4 trifle bowls and place in the fridge to set for 1 hour.
3. Remove and spoon a crumble of meringue on top, followed by a soon of softly whipped cream, and place a sliced half moon lemon on top for garnish.