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Rosemary posset
This delicious Summery dessert has a gorgeous texture and are very easy to make. The lemon juice stops them from being too sweet.Ingredients (serves 4)
14 fl oz (400 ml) double cream
3 sprigs rosemary,bruised
3 oz ( 75 g) caster sugar
3 fl oz (75 ml) lemon juice
Thin crispy biscuits and extra rosemary to
serve
Method
Heat the cream and rosemary in a pan until
almost, but not quite, boiling.
Remove from heat and leave to infuse for
20 mins.
Remove the rosemary sprigs and throw themaway.
Add the sugar and return to the heat for
3 mins until the sugar has dissolved.
Stir in the lemon juice.
Divide mixture between 4 smallespresso cups.
Chill for at least 2 hours or overnight before
serving with biscuits and extra rosemary
sprigs.