Strawberry Posset

This delicious strawberry pudding is easy, luscious and refreshing. I urge you to try it before strawberry season is over. And if there are no fresh strawberries to be found where you are, use frozen ones instead.

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Recipe

Strawberry Posset

(Serves 6)

Ingredients

2 cups heavy cream
1/2 cup sugar or powdered erythritol
1/2 tsp pure vanilla extract
2-3 tbsp lemon juice 
1 cup fresh strawberry purée (from about 300 grams of fresh/frozen strawberries)
3 strawberries sliced in half, for garnish 

Method

Combine the cream, sweetener and vanilla in a heavy-based saucepan. Whisk over low heat until the sweetener dissolves. 

Turn up the heat to medium and let the mixture boil vigorously for 2-3 minutes. Stir constantly to prevent the mixture from boiling over. 

Turn off the heat, stir in the lemon juice and strawberry purée. Whisk well to incorporate.

Cool the posset mixture for 10 minutes, then divide it between 6 dessert bowls. Top with the sliced strawberries, cover loosely with foil/cling film and refrigerate for 3-4 hours or until the possets set. Serve chilled.