Lemon Posset

Ingredients

For the lemon posset:

• 500ml double cream
• 85g fresh lemon juice
• 90g caster sugar
• Zest from one lemon2g Chardonnay vinegar

To serve:

• Fresh blackberries or seasonal fruit of choice

Method:

1. For the lemon posset, simply bring the double cream to the boil with the sugar in a pan.
2. Add the lemon juice and zest, boil for another few minutes. Strain then add the Chardonnay vinegar at the end, off the heat.
3. Pour into chosen moulds and allow to set in the fridge for at least a few hours or overnight.
4. When ready to serve, prepare the berries by chopping to your desired size and placing on top of the posset.