<http://schema.org/recipeInstructions>
"Pour the cream into a saucepan and measure in the sugar.  Place on the heat and slowly bring to a simmer, dissolving the sugar.  Bring to the boil for five minutes, then remove from the heat and immediately shoot the lemon juice into the cream.  Whisk well and pour though a sieve to remove any strands.  Pour into glasses and chill in the fridge for a couple of hours.\r\nWhilst they are chilling, you can make the stem ginger compote. Chop the ginger into small dice and add the spices, lime juice and half the zest. When the possets are set and chilled remove them from the fridge and top with a little of spiced ginger compote mixture and then add the remainder of the zest.\r\n\r\nInactive preparation time: 2 hours "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/lemon-posset.html>