Lemon Posset

Serves: 6 Cooking time: 30 minutes + chilling time


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


  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.