Lemon Posset with Tropical Twist

Ingredients

• Double cream 600
• Caster sugar 150
• Lemons 2
• Fresh ginger 1
• Vanilla extract 1
• Salt 1
• Fresh mint leaves small bunch
• Fresh berries or mango slices for garnish

Method

1. Peel and finely grate the zest from the lemons, then juice them (you should have about 100ml juice). Finely grate the fresh ginger.
2. In a medium saucepan, combine the double cream, caster sugar, grated ginger, and a pinch of salt. Place over a medium heat.
3. Stir gently until the sugar has dissolved. Bring the mixture to a bare simmer, then reduce the heat slightly and let it bubble gently for exactly 3 minutes. Do not stir vigorously.
4. Remove the pan from the heat. Stir in the lemon zest and vanilla extract.
5. Gradually stir in the lemon juice. The mixture may look slightly curdled but will smooth out as it cools. Stir gently until fully combined.
6. Pour the mixture through a fine sieve into a jug. This will remove the ginger and zest for a smooth finish.
7. Carefully pour the liquid into 4-6 small ramekins or glasses.
8. Chill in the refrigerator for at least 4 hours, or until completely set. Garnish with fresh mint leaves and berries or mango slices just before serving.