Lemon posset with strawberries
- 400g strawberries, topped and halved
- 600ml double cream
- 150g caster sugar
- 3 unwaxed lemons zest and juice
To make the posset, add the cream and sugar to a pan and gently simmer for 3 minutes.
Add the lemon juice and zest, then whisk into the pan to thicken.
Pour into jars and chill until firm.
To make a sauce, blitz half the strawberries in a blender then combine with the remaining strawberries.
Top the posset with the sauce and return to the fridge until chilled.
Top tip: Serve with additional fresh seasonal fruit.