St Clement’s posset with strawberry compote

Name: St Clement’s posset with strawberry compote
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 8
Ingredients: 2 Waitrose Duchy Organic Lemons; 1 Waitrose Duchy Organic Orange; 220 ml bottles Waitrose Duchy Organic Double Cream; 100 g caster sugar

Impress guests with Will Torrent's fabulous dessert – it looks cheffy served in individual glasses with the strawberry compote and basil leaves, but you can do most of the work in advance, with no last minute fuss.

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Vegetarian

Serves8
CourseDessert
Prepare10 mins
Cook2 mins
Total time12 mins
Pluscooling and chilling

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2 Waitrose Duchy Organic Lemons
1 Waitrose Duchy Organic Orange
2 x 220ml bottles Waitrose Duchy Organic Double Cream
100g caster sugar

For the compote

225g pack Waitrose Duchy Organic Strawberries
½ Waitrose Duchy Organic Orange, juice and ½ tsp zest
Tiny basil leaves, picked from a pot, to serve (optional)
8 Waitrose Duchy Organic Highland All Butter Shortbread Rounds, to serve (optional)

Using a microplane grater or similar, finely grate the zest from the lemons and orange, then tip into a saucepan. Squeeze the juice from the zested fruit and set aside. Pour the cream into the pan, add the sugar and slowly bring to the boil, stirring to dissolve the sugar.
Slide the pan off the heat, then add the citrus juices and whisk quickly to combine. Pour the mixture into a jug, then into 8 x 175-200ml serving glasses. Leave to cool, then cover and chill for at least 4 hours until set.
For the compote, hull and slice the strawberries, then tip into a bowl. Add the sugar, orange juice and zest and mix gently. Cover and set aside for 30 minutes so the strawberries soften slightly and become juicy.
Spoon the strawberry compote over the possets and top with basil leaves, if using. Serve with the shortbread, if liked.

Typical values per (without shortbread) when made using specific products in recipe