Lemon Posset with Shortbread Crumb & Berries

Prep time: 3hrs | Serves: 4

Ingredients:

• 300g double cream

• 80g caster sugar

• 60g lemon juice

• 80g shortbread biscuits, crushed

• 150g mixed berries

Method:

1. Heat the cream and sugar in a saucepan, on a low heat until dissolved.

2. Remove from the heat and stir in the lemon juice. Stir well as it’s the lemon juice reacting with the cream that causes the posset to thicket & set.

3. Leave to cool slightly, before pouring into glasses. Then place in the fridge to chill until set.

4. Finish with shortbread crumb and berries on top, then serve.

Storage:

These will keep well in the fridge for up to 3 days. Always leave the berries and shortbread crumb until serving to ensure the biscuit doesn’t go soggy.