Lemon Posset

• 600ml double cream
• 200g Total Sweet Xylitol
• Zest of 3 lemons plus 75ml lemon juice

Method:

1. Add the cream to a large saucepan with the Total Sweet Xylitol and gently heat, stirring, until the Xylitol has dissolved.
2. Bring to a simmer and bubble for 1 min.
3. Turn off the heat and stir in the lemon zest and juice.
4. Divide between 6 pots or bowls, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.