Originally favoured for its medicinal qualities, posset deserves to make a comeback, particularly with a citrus twist. Try this lemon posset from First Coast's Adam Cawood for Taste of Edinburgh.
1. Place the cream in a large saucepan and stir in the sugar. Heat gently until the sugar dissolves, then bing to the boil, stirring regularly. Remove from the heat and stir in the lemon juice.
2. Pour into heatproof glasses and leave to set in the refrigerator for several hours or overnight. Serve with fresh raspberries.
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Recipe © courtesy of Adam Cawood at First Coast
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