Lemon and lavender possets

Method

1. Put the double cream and lavender sugar (see tip) in a pan over a medium heat. Bring to the boil, then cook for 2½ minutes, stirring constantly.
2. Remove the pan from the heat and stir in the lemon zest and juice.
3. Strain the mixture into pretty glasses or small teacups, then chill in the fridge for at least 2 hours until set. Serve decorated with a sprig or two of lavender, if you wish.