Strawberry Posset
How often do we fall gladly upon wonderful English strawberries because they are indeed delicious, but more importantly sometimes, because they are the ultimate easy pud. Unfortunately just occasionally it feels as though we really should add something to show we have made an effort and this is my (almost effortless) answer - Silky smooth strawberry posset is perfect topped with mounds of fresh berries and absolute proof you have been busy busting a gut in the kitchen.
Ingredients
200g strawberries
60g caster sugar
300ml double cream
Juice of half a lemon
Method
Whizz the strawberries to a purée in a food processor, or use a stick blender
Put the cream and caster sugar into a saucepan and gently bring to a boil, stirring.
Now turn up the heat and rolling boil for exactly three minutes - keep your eye on it as it can boil over easily
Remove from the heat and stir in the lemon juice and then the strawberry puree
Pour into a bowl or small pretty pots and leave to firm up in the fridge, preferably over night.
Helpful Hints
This quantity makes enough for 4-5 people; you only need small portions because it's rich and creamy
I dipped my strawberries in melted white chocolate and put to set on baking parchment in the fridge.
