Lemon and sweet geranium posset

These are simple, sweet little lemon puddings that I love to flavour with sweet lemon-scented geranium. Leave out the geranium if you wish, or replace it with mint, lemon balm or lemon verbena. If you want to make these even more citrusy, finely grate the rind of one of the lemons and mix it with the lemon juice, to add into the boiled cream and caster sugar mixture. These possets are delicious served with the lemon shortbread biscuits, see the recipe here.
 
Put the cream, the caster sugar and the sweet geranium leaves into a saucepan, bring to the boil and boil, uncovered, for three minutes. Remove the saucepan from the heat, whisk in the lemon juice and pour the liquid, through a sieve, into little cups, glasses or bowls. Chill for three hours to set.