Blackberry Lemon Posset

If you are serving the posset in lemon halves, prepare them first. Cut 4 to 5 lemons in half, then carefully scoop out the flesh, making sure not to cut any holes in the skin. You can use the flesh for the juice needed in step 4.

Place the blackberries in a food processor and blend them into a puree; alternatively, place them in a bowl and mash them with a fork. Set aside.

Add the cream, sugar, and lemon zest to a medium saucepan and heat over medium heat, stirring frequently, for 8 to 10 minutes. The liquid will turn a creamy yellow color and should thicken enough to coat the back of a spoon. It should reach a gentle boil, but if the liquid is boiling rapidly, lower the heat.

Stir in the blackberry puree, and then cook for another 2 to 3 minutes until the blackberries are well combined with the rest of the liquid. Remove the pan from the heat and stir in the lemon juice.

Place a strainer over a large bowl and pour the liquid through it. Discard the seeds and any zest that collects in the strainer.

Pour the liquid into individual pudding cups or in scooped out lemon halves. Refrigerate for at least 3 hours until the posset has thickened into a custard texture, then serve.