Lemon & Ginger Posset with Berries and Crème Fraiche


Place the cream and sugar and ginger into a sauce pan and gently bring to the boil. 

Once boiled remove from the heat and whisk in the lemon zest and juice until the mixture starts to thicken slightly. 

Place in the fridge to cool for around 3 hours.

To Serve

Serve with a heaped spoon of crème fraiche, crushed pistachios and some fresh raspberries and blueberries


Prep time: 25 mins

Cook time: 10 mins

Serves: 4

  • 600g Double cream

  • 150g Caster sugar

  • 2 Large lemons, juice and zest

  • 1tsp Grated ginger

  • 1 Small tub of crème fraiche

  • 400g Blueberries and Raspberries