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.

Melt the chocolate with the butter and reduced Guinness over a bain marie and leave to one side. Whip half the sugar with the egg yolks till ribbon stage and leave to the side Whip the other half of the sugar with the egg whites to make a meringue mix. Fold the chocolate mix in with the egg yolks, then fold the egg whites in and bring the mousse altogether. Leave to sit in the fridge for a couple of hours until set and ready to use. Once finished you can enjoy this beautiful chocolate mousse and be proud to have a perfect Guinness Chocolate Mousse Recipe added to your repertoire.      Visit Our Shop