Remove the lemon zest and blanch in boiling water for 1 minute. Drain the water.
In a separate pan, mix together the sugar and the water and allow reduce to a syrup. Add the lemon zest and cook for 8-10 minutes.
Spread a little caster sugar on to baking parchment. Remove the lemon zest from the syrup and coat with a light dusting of caster sugar.
Zest and juice the lemons.
Place the cream and caster sugar in a saucepan and bring to the boil. Simmer for 2-3 minutes before stirring in the lemon juice and zest. Bring back to the boil and then remove from the heat, pass through a sieve and pour into serving glasses.
Transfer to the fridge and refrigerate until set.
For the strawberry cream: remove the tops from the strawberries and cut them into small pieces.
Whisk the cream until thick and then add the strawberry liqueur and the chopped strawberries.
To serve: pipe the strawberry cream on top of the set possets and finish a strawberry and a little candied lemon.
«Make these desserts the day before to ensure they are thoroughly set before serving. Try making this dessert using raspberries instead of strawberries.»
A fresh and zesty set cream dessert served with candied lemon and a fresh strawberry cream.