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Strawberry Posset

Potted Prawns
Potted Prawns

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.


200g strawberries

60g caster sugar

300ml double cream

Juice of half a lemon


  • 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.

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