The arrival of Spring is a welcome one. Even more so this year, I’m sure I’m not the only one who doubted it would ever happen! Now that the weather is warming up I’m looking forward to all the wonderful produce that Spring brings with it. Apricots, gooseberries and strawberries are just around the corner, with cherries, blueberries and raspberries not too far behind them. All of that wonderful fruit is just crying out to be made into desserts. Eton mess, lemon posset, cheesecake, sorbet and fruit tarts are all perfect for showcasing fabulous berries, cherries and soft fruit.
Lemon posset is the best of all the desserts, in my opinion, and I love to serve it with whatever berries are at their best. I like my posset to be lip-puckeringly tart with just enough sweetness to mellow the lemon.
600ml double cream
200g caster sugar
juice and zest of 3-4 lemons
a handful of berries, to serve
a dusting of icing sugar, to serve (optional)
- Bring the cream and sugar to a gentle simmer, stirring all the time to dissolve the sugar. Once the sugar has dissolved, leave to simmer for a few minutes.
- Put the lemon juice and zest into a large bowl and add the hot cream mixture. Stir well to combine then pour into serving dishes, glasses or ramekins.
- Allow to cool to room temperature before putting in the fridge. Leave for 3-4 hours to set.
- To serve, pop a few berries on top of each posset and dust with a little icing sugar.