Tuesday, 6 October 2026 / Topics:
Ingredients: (Serves 4)
500mL cream, plus 250mL extra
½ cup caster sugar, plus 2 tablespoons extra
Zest and juice of 2 lemons
1 ½ cups fresh berries
1 tablespoon gin
Method:
- To a saucepan add 500mL cream, lemon zest and ½ cup sugar. Bring to a simmer stirring regularly so the cream doesn’t catch on the bottom of the pot.
- Once you start to see the cream come to a subtle boil, remove from the heat and add the lemon juice, stirring it in well.
- Allow to cool for a few minutes before dividing between glasses and placing into the fridge to set for about 3-4 hours or overnight.
- In a bowl, crush and mix berries with remaining two tablespoons sugar until well combined.
- In a separate bowl, whisk remaining 250mL cream until firm peaks form – it should hold its shape when lifted from the bowl with the whisk.
- Fold crushed berries and gin with whipped cream, spoon into a clean container and keep in the fridge until ready to use.
- Once posset has set, dollop the berry fool on top and serve.
