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

Preparation Method

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.

Author: Isle of Wight Beacon

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