Lemon Posset with Berries

A silky, chilled lemon cream dessert with a bright citrus flavour, topped with fresh berries, lemon zest, and optional crushed shortbread for a little texture. Light, elegant, and especially good after a rich seafood meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Finely zest the lemon, avoiding the bitter white pith. Squeeze and measure 35–40 ml juice. Have the juice ready before you start heating the cream.

Step 2

Put into a small saucepan: 300 ml double cream 75 g sugar pinch of salt roughly half the lemon zest Heat gently, stirring until the sugar dissolves. Once it reaches a gentle boil, reduce the heat slightly and let it bubble steadily for 3 minutes, stirring occasionally. Don't let it boil over.

Step 3

Remove the pan from the heat. Leave it for about 1 minute, then stir in: 35–40 ml lemon juice optional vanilla You'll notice the mixture beginning to thicken slightly almost immediately.

Step 4

Pour into 2 small glasses, ramekins or dessert bowls. For an especially smooth finish, pour it through a fine sieve first. Leave at room temperature for about 20 minutes, then transfer to the fridge.

Step 5

Refrigerate for at least 3 hours, preferably 4 hours. It should set into a soft, silky cream rather than something firm like panna cotta.

Step 6

Take the possets out about 5–10 minutes before eating. Top each with: fresh berries remaining lemon zest optional mint crushed shortbread or toasted pistachios