Gin & Lemon Posset

When spring has sprung and the earth begins to warm, I find myself craving that freshness that encompasses me. Gone are the days of comfort food and earthy notes, replaced by their verdant and zesty counterparts.

Negronis morph into Spritzes and G&T’s and red wine decolourizes into white. Food and drink somehow becomes lighter.

This dessert couldn’t be more simple. The fusion of 3 basic ingredients into something

Simple, good ingredients need little adornment so shine….

The epitome of spring flavours, fresh, vibrant and full of new life..

Time to savour, enjoy and rebalance…

easy desserts, spring desserts, gluten free desserts, summer desserts, lemon recipes , quick desserts

Yield: 6

Author: Suze Morrison

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Gin & Lemon Posset

Prep time: 10 MinCook time: 2 MinInactive time: 6 HourTotal time: 6 H & 12 M

When spring has sprung and the earth begins to warm, I find myself craving that freshness that encompasses me. Gone are the days of comfort food and earthy notes, replaced by their verdant and zesty counterparts.Negronis morph into Spritzes and G&T’s and red wine decolourizes into white. Food and drink somehow becomes lighter.This dessert couldn’t be more simple. The fusion of 3 basic ingredients into something that is so much more than the sum of its parts.

Ingredients

• 600ml Double Cream
• 190g Caster Sugar
• 3 Juniper Berries
• 3 Lemons, zest
• 75ml Lemon Juice
• 300g Strawberries
• 60ml Gin
• 2tbsp Caster Sugar
• Edible Flowers to serve.

Instructions

1. Begin with the Posset. Add the sugar, cream and juniper to a pan and heat over a low heat, stirring, until the sugar has dissolved. Once dissolved increase the heat and bring to a boil, boil for 1 minute, controlling the temperature so it doesn’t boil over.
2. Remove from the heat and add the lemon zest and juice, remove the juniper berries with a spoon and give it a good stir.
3. Divide the mixture between 6 glasses or ramekins and allow to cool a little before popping in the fridge to set for at least 6 hours.
4. About 2 hours before you want to serve, roughly chop the strawberries into chunks. Sprinkle over the gin and the sugar and toss with a spoon. Allow to macerate.
5. When ready, top the possets with the strawberries and edible flowers and serve straight away. The extra strawberry liquid can be served on the side for people to spoon over.

https://gourmetglow.co.uk/recipes/gin-lemon-posset

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