Strawberry and lemon posset


  • 600ml/1 pint 2fl oz double cream, preferably Jersey cream

  • 150g/5½oz golden caster sugar

  • 250g/9oz fresh strawberries, hulls removed, chopped

  • 2 lemons, zest and juice

Preparation method

  1. Slowly bring the double cream and caster sugar to the boil over a low heat. Continue to boil for 2-3 minutes, or until the sugar has dissolved. Remove from the heat and set aside until completely cool.

  2. Add the strawberries, lemon zest and lemon juice and whisk until the mixture is well combined and has thickened.

  3. Pour the mixture into six large serving glasses and chill in the fridge for three hours. Serve.

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