Lemon posset

Place the cream, caster sugar and lemon zest in a saucepan. Stir over a moderate heat and bring to the boil. Continue to boil for 3 minutes.

Remove from the heat and stir in the lemon juice. Strain the mixture through a sieve into a jug, to remove the lemon zest.

Pour the lemon cream into individual serving dishes. Cool and refrigerate for 3-4 hours, or overnight until set.

Serve garnished with a slice of lemon and a mint leaf.