Limoncello posset

1. place the double cream and the sugar in the saucepan

2. strip the peel from the lemons with a potato peeler and add to the mixture

3. Bring the mixture to a rolling boil and boil for 5 minutes, whisking occasionally

4. squeeze the juice from the lemons by hand into the mixture and stir

5. remove from heat and sieve into a baking bowl

6. add the limocello, stir and pour into ramekins

7. put in the fridge and allow to set fully, takes around 4 hours

8. serve with some raspberries and a few curly biscuits