1

I love lemon posset, it's such a great pudding, super simple and really delicious. There are only three ingredients in here classically so it's all down to the quality of the lemons, if you can find them then use Italian leafy lemons. it makes such a difference. Whole foods usually have them and I am lucky that East london has a huge amount of great fruity and veg stores. I have also added in some fennel seeds. I love fennel, its a digestive aid, an aromatic and works so well in sweet things. See how you like it in this recipe.

2

First you'll need to put 2 tsps of raw fennel seeds into the pestle and mortar with 2 tsps of caster sugar.

3

Grind the seeds in with the sugar until both are finely ground, this way we won't need to strain the mixture later on.

4

Add the ground fennel sugar along with the rest of the caster sugar into the cream. Gently heat the cream and sugar until the sugar has dissolved and is completely incorporated.

5

I use the juice of 3 lemons here as I like it tart but not too sweet, but if you want to dial down the tartness then 2 lemons juice will work just fine. Assume that one lemon is 55ml of juice. Pour in the juice and stir it all in well. The mix should start to thicken instantly. give it a taste and make sure you are happy with the fennel and the lemony flavours

6

Pour the mix into moulds, I have used some old tea cups, but glasses or rings will work just the same. Place these into the fridge for as long as possible. Once they are ready serve with fresh raspberries or even some lavender shortbread.

7

Once it has set serve it with fresh raspberries and a dusting of icing sugar Delicious