LEMON POSSET

Make at least 6 hours ahead.  It couldn't be easier, only four ingredients.  For variation, use lime or grapefruit juice in place of the lemon.  Serve with fresh strawberries and Coeur d'Alene Cellars No. 6 White.

1 pint heavy cream
2/3 cup granulated sugar

1/2 teaspoon vanilla extract
slightly less than 2 lemons, juice only

Pour the cream into a large saucepan and add the sugar.  Bring to a boil and boil for 3 minutes, stirring occasionally.  Remove from the heat and whisk in the vanilla extract and lemon juice.  Strain the mixture into a jug and then pour into small ramekins or custard cups.  Leave them to cool and refrigerate for 4 to 6 hours.  6 servings.

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