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Ingredients
- Cream – 600ml
- Lime zest – Zest of 3 limes
- Basil – 10 leaves
- Strawberries – 400g
- Icing sugar – 100g
- Balsamic vinegar – 2 tablespoons
- Butter – 200g
- Sugar – 100g
- Flour – 300g
- Egg yolk – 1 yolk
Method
- Bring the cream, lime zest and basil to the boil and simmer for two minutes. Strain and pour into 6 dessert pots or glasses. Chill for 4 hours.
- Slice or chop the strawberries and sauté in a frying pan, add the icing sugar and caramalise, deglaze with the balsamic vinegar and chill.
- To make the shortbread, cream the butter and sugar together, add the flour and mix to bring together. Finally, add in the egg yolk.
- Tip out onto your work surface and knead together, add the flour and mix to bring together. Wrap in cling film and rest for an hour.
- Roll out and cut into circles or rectangles and bake at 180C for 10 to 15 minutes.
- Top the posset with the strawberries and serve with the shortbread.
A tip from the Butler…
This is a great dessert that can change through the seasons, just substitute with your choice of seasonal fruit. Rasberries, blueberries or even rhubarb work really well.
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