Ever since I had the lime posset at Dark Horse, I knew I wanted to learn how to make it, and Tom was here for dinner yesterday, so it seemed as good a reason as any to have a go.

As it turns out, posset is really easy to make. I looked at a lot of recipes and adapted slightly.

Take 300ml double cream and 100g sugar and place in a large saucepan. Gently heat while stirring until the sugar is dissolved, then bring to the boil for 1 minute. Take off the heat and add 50ml lemon juice and the zest of 2 lemons. Pour into serving cups and allow to cool until room temperature, then cover and place in fridge.

This made 3 servings in my small duralex glasses and was pretty much set, when I put it in the fridge.