Recipe for a tasty, fresh, zingy dessert
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