Recipe for a tasty, fresh, zingy dessert

Buckinghamshire Advertiser - - FOOD AND DRINK -

Skim off any bub­bles and pour into serv­ing glasses, then leave to cool com­pletely be­fore plac­ing into a fridge for at least two hours.

For the berry com­pote, add the berries to 150ml of wa­ter and 50g of sugar, bring to the boil and sim­mer for five min­utes.

Place into a blender and blend to a sauce, fi­nally pass through a fine sieve to re­move any lumps and seeds be­fore adding dec­o­ra­tive strands to the le­mon pos­set.

If you would like to try some of Dave’s other favourite recipes, head over to the Cross Keys in High Street, Great Mis­senden. Call 01494 865 373.

Le­mon Pos­set with a mixed berry com­pote is enough to wake up those taste­buds after a rich meal

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