600ml double cream

175g caster sugar

1 lemon zested

200ml Verjus

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.