Lemon and blackberry posset

Directions

1. To a medium size pot combine lemon zest with 3/4 cup sugar and using your fingers rub the zest into the sugar which will release fragrant oils and amp up the lemon flavour in your possets. Add the heavy cream and bring to a boil over medium-high heat. Continue to let mixture boil, stirring constantly to avoid the cream from boiling over. Once the cream has thickened slightly, about eight minutes, remove from heat.
2. Immediately whisk in lemon juice and let cool slightly for about 30 minutes. Pour mixture into a large measuring cup and divide into six ramekins or small mason jars. Cover with plastic wrap, or the lid of the mason jar and chill in the fridge for a minimum of four hours or overnight.
3. To make the topping simply add blackberries and remaining 1/4 cup sugar to a small pot over medium heat. Cook blackberries for about six minutes or until they have broken down and have released most of their juice. Let cool completely.
4. To serve spoon a bit of the blackberry topping over chilled possets and enjoy!