I love this dessert. Strawberry Lemon Posset is easy, simple and a great dessert just by itself or, as we have here, topped with delicious seasonal strawberries. Everyone who tries this is amazed by how good it tastes! With the Victorian strawberry season running until May, you’ll get the chance to make this delight for months to come — what a win!
Serves: 6
Ingredients:
2 x 250g punnets Victorian Strawberries, washed & quartered2 tbsp caster sugar (use natural sugar for a healthier option)2 cups fresh pouring cream1 cup sugar of choice (use natural sugar for a healthier option)Pinch of salt1/3 cup fresh lemon juice, plus extra, to tasteZest ½ lemon
Method:
Mix 1 punnet of Victorian Strawberries with 1 tbsp caster sugar or natural alternative in a bowl.
Set aside to macerate for 1 hour, tossing every 15 mins or so, then purée in a blender. I use the Russell Hobbs Desire Matte Black Blender for a deliciously smooth purée. Divide evenly between 6 large serving glasses.
Combine the cream and sugar in a saucepan and bring to a simmer. Add the salt and the lemon juice and zest then remove from the heat and set aside to cool.
Pour the mixture into the serving glasses with the strawberry purée. Place in the fridge to set for at least 6 hours.
Meanwhile, toss the remaining strawberries in with the remaining sugar and set in the fridge to cool for at least an hour.
To serve, remove the lemon possets from the fridge and top generously with the strawberries.
Tip: This posset is super delicious, easy to prepare the day before (just add fresh strawberries before serving) and an idyllic fresh, summery dessert.
