Soft fruit & elderflower posset

  • Preparation time: 15 mins + chilling
  • Cooking time: 2 minutes

Serves: 4


150g raspberries
125g blueberries
2 ripe nectarines, stoned and sliced
4 tbsp elderflower cordial
300ml double cream
100g caster sugar
Zest and juice of 1 lemon
4 mint sprigs and icing sugar to decorate


1. Place the fruit and 2 tbsp elderflower cordial in a bowl and set aside.

2. Place the cream and sugar in a saucepan and bring to a simmer slowly until the sugar has dissolved. Cook for 1-2 minutes. Stir in the lemon zest and juice and the remaining cordial.

3. Place half the fruit in the bases of 4 serving glasses or bowls, pour over the cream mixture and chill for 2-3 hours. Top with the remaining fruit and mint sprigs and dust with icing sugar.