July's recipe: Lemon Posset with Strawberries and Basil
- 1 pint of double cream
- Zest and juice of 2 lemons
- 150g sugar
- 250g strawberries
- Basil leaves
Bring the cream and sugar to a boil and then simmer for two minutes. Remove from the heat and stir in the lemon juice and zest. Allow to cool, then pass the mixture though a sieve and divide into four ramekins or glasses and allow to set in fridge for a minimum of three hours.
When ready to serve, add strawberries and basil leaves.