Puddings & Sweets


Lemon Posset with Berry Compote

Recipe from: Nina Timm

Ingredients

Ingredients

500 ml cream
200 ml caster sugar
juice of 1 lemon
1 vanilla pod - cut in half lenghtwise

For the compote

100 g Safari Raisins & Cranberries
125 ml chopped fresh strawberries
30 ml sugar
100 ml water

Method

Place the cream, sugar and vanilla pod in a small pot and slowly bring to the boil. The sugar must dissolve before it reached boiling point. When it starts to boil, watch the pot carefully, but boil for 2 - 3 minutes. Remove from the heat and add the lemon juice. Pour the mixture into 6 small glasses. Place in the fridge to set.

 

For the compote

 

Place all the ingredients for the compote in a small pot and bring to the boil. Boil for 5 minutes or until the water has evaporated. Cool the mixture and serve on the chilled Lemon Posset.