St Clement’s posset with strawberry compote
Prep
10 mins
Cook
2 mins
Servings
8
Difficulty
Easy
This St Clement's posset is one of my absolute favourite desserts to whip up when I want something that feels special but doesn't require much effort. The combination of zesty lemon and orange with silky cream is just heavenly, and what I love most is that it comes together in barely twelve minutes from start to finish. Fresh strawberries are packed with vitamin C and antioxidants, making this indulgent treat feel just a little bit virtuous. Top it all with a buttery shortbread round and you've got an elegant pudding that your guests will adore, all without spending hours in the kitchen.
Ella x
Ingredients
- 2lemon(Lemons)
- 1orange
- 220 mlsdouble cream(bottles Double Cream)
- 100 gramscaster sugar
- 225 gramsstrawberries
- ½orange(juice and ½ tsp zest)
- 1basil(Tiny basil leaves, picked from a pot, to serve (optional))
- 8highland all butter shortbread rounds,(to serve (optional))
Detail level
Instructions
- 1
Using a microplane grater or similar, finely grate the zest from the lemons and orange, then tip into a saucepan. Squeeze the juice from the zested fruit and set aside. Pour the cream into the pan, add the sugar and slowly bring to the boil, stirring to dissolve the sugar.
- 2
Slide the pan off the heat, then add the citrus juices and whisk quickly to combine. Pour the mixture into a jug, then into 8 x 175-200ml serving glasses. Leave to cool, then cover and chill for at least 4 hours until set.
- 3
For the compote, hull and slice the strawberries, then tip into a bowl. Add the sugar, orange juice and zest and mix gently. Cover and set aside for 30 minutes so the strawberries soften slightly and become juicy.
- 4
Spoon the strawberry compote over the possets and top with basil leaves, if using. Serve with the shortbread, if liked.
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