600ml double cream
175g caster sugar
1 lemon zested
2 leaves of gelatine, soaked
Bring the cream, sugar, Verjus and lemon zest to the boil, boiling for 3 minutes.
Take the liquid off the heat and then add the gelatine.
Whisk in the gelatine and the pass the liquid through a sieve into a jug.
Pour the posset mix into ramekins or dishes and then allow them to set in the fridge for up to 3 hours. Serve with fresh berries.