Lemon posset

Mix the sugar with the cream in a medium saucepan and bring to the boil. Turn the heat down when it starts to bubble and let it simmer, stirring, for 5 minutes.

Take the pan off the heat, add the lemon juice and stir in well. Let the posset stand for 10 minutes, give it a final stir and pour into shot glasses or espresso cups. Place them in the fridge for at least a couple of hours.

To serve, pipe a dollop of cream into each cup and sprinkle with pomegranate seeds or berries. Serve with crunchy biscuits.