Lemon Posset with Berry Compote
Mon, 24 June 2019
Without question this is the simplest dessert to make! It is great to have a dessert like this, which is naturally set, and is as tasty as it is. The dessert has a sense of lightness about it but it also has enough of a cut about it to suitably end a summer dinner party.
1lb/450g fresh/frozen berries (strawberries, redcurrants, blueberries, raspberries etc.)
2oz/50g caster sugar
Juice of 1 lemon
1 shot of grand marnier
In a large saucepan place all the prepared fruits. You can leave all the fruits whole with the notable exception of the strawberries which you can cut into quarters and add to the rest of the fruits.
Scatter the sugar and lemon juice on top of the fruits and add the water and grand marnier.
Heat very gently to allow the fruits to soften but also to generate a little fruity syrup.
14floz/400ml pouring cream
4oz/110g caster sugar
Juice of 1 ½ lemons
Place the sugar, cream and vanilla seeds into a large pot and bring this mixture to the boil.
Once the mixture comes to the boil, whisk in the juice of the lemons and whisk well.
Pour the mixture into cups or glasses and transfer to the fridge to set for at least two hours.
In total, depending on the size of your chosen serving container, you should get between four and six servings.
Serve with some fresh fruit and some homemade shortbread biscuits flavoured with orange or vanilla.