Lemon Posset

Ingrédients

750 ml Vegan Double Cream
4 Lemons, peeled and juiced
170 g Caster sugar
1 split Vanilla pod
Rhythm 108 Lemon, Ginger and Chia Biscuits

Instructions

Pour the vegan double cream into a large saucepan and add the lemon zest and sugar. Heat gently, stirring slowly, until all the sugar has dissolved.
Split the vanilla pod and add it to the mix. Continue stirring to allow to vanilla flavour to infuse.
Increase the heat and bring it to a boil. Allow to boil rapidly and bubble up for 4 minutes, taking care that the cream doesn’t boil over.
Once 4 minutes has passed, remove the pan from the heat and thoroughly whisk in the lemon juice.
Pour into moulds or glasses and sprinkle the biscuits over the top.
Leave to chill in the fridge for at least 4 hours, or ideally overnight.

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