Recipe taken from Clodagh’s Suppers: Suppers to celebrate the seasons by Clodagh McKenna published in Psychologies Magazine (February 2019).
Serves : 4
125g caster sugar
6 lemon verbena leaves
425ml double cream
Step One : Grate the zest of the lemons into a saucepan, then squeeze out and add the juice, followed by the sugar and lemon verbena leaves. Place the pan over a low heat and bring to the boil, stirring occasionally until the sugar has dissolved. Whisk in the cream and cook for three minutes.
Step Two : Divide the mixture between four small glasses or ramekins. Leave to cool, then chill in the fridge for two hours until set. Remove the possets from the fridge at least 30 minutes before serving.