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Lemon posset with balsamic & honey strawberries
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2 x 227ml tubs organic double cream
120g golden caster sugar
1 large unwaxed lemon, zest, plus 50ml juice
For the strawberries
300g organic strawberries
1 tsp Belazu Balsamic Vinegar Of Modena
1 tsp clear honey
Few grinds freshly ground black pepper
Pinch of sea salt flakes
1. Start by making the possets as they’ll need at least 4 hours to set in the fridge. Put the cream and sugar in a large saucepan over a low heat and stir until the sugar has dissolved. Bring to the boil, then simmer gently for exactly 3 minutes. Take off the heat and leave to cool
for 2 minutes.
2. Add the lemon zest and juice. Whisk well then strain through a fine sieve into a jug. Carefully pour into 6x130ml serving glasses. Leave to cool to room temperature, then cover and place in the fridge for at least four hours to set.
3. Trim the tops from the strawberries, then cut any small fruit in half and the big ones into quarters. Mix with the rest of the strawberry ingredients in a bowl and leave to macerate for at least 1 hour, stirring every 10 minutes or so.
4. Serve each posset topped with a little pile of strawberries and a drizzle of the sauce from the bowl.
Typical values per serving:
This recipe was first published in July 2020.