Lemon & Lime Basil Posset

This dessert recipe from our friends at THE PIG at Combe is really quick & simple. Get creative and use your own herbs if you can; our favourites are lemon verbena, lemon balm to kaffir lime.

Difficulty:

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 4

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Dessert

Ingredients

300ml Sutton Lucy double cream
50g caster sugar
1 lemon, juiced and zested
30g lemon and lime basil, or other leaves such as lemon verbena

Set these zesty little puds in small cups or ramekins. For a perfect serve, pair with a few blackberries and a shortbread biscuit.

Method

Place the cream, sugar, lemon zest and basil (stalks and all) in a pan and slowly bring to the boil.
Turn the heat right down and simmer for 10 minutes.
Remove from the heat and whisk in the lemon juice.
Pass through a fine sieve and pour into suitable cups.
Chill in the fridge for at least two hours to set.