Lime & Basil Posset, Strawberries and Shortbread

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Ingredients

  1. Cream – 600ml
  2. Lime zest – Zest of 3 limes
  3. Basil – 10 leaves
  4. Strawberries – 400g
  5. Icing sugar – 100g
  6. Balsamic vinegar – 2 tablespoons
  7. Butter – 200g
  8. Sugar – 100g
  9. Flour – 300g
  10. 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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