Lemon Posset with Gorse Flowers
This little gem was inspired by a gorse flower posset served in tiny glasses as a treat on the breakfast tray at Breac House – it can also be flavoured with lemon-scented geranium or just lemon zest.
SERVES
8
PEOPLE
Ingredients
400ml double cream
90g caster sugar
a fistful of gorse flowers
50ml lemon juice
6 x 75ml individual serving bowls or shot glasses
To garnish
gorse flowers
Method
Place the cream, sugar and gorse flowers in a saucepan and bring to a simmer. Turn down the heat to low and cook very gently, stirring often, for five minutes. Remove the pan from the heat and squeeze in the lemon juice. Strain out the gorse flowers and pour the posset into serving bowls of choice. Cool, cover and refrigerate for 3-4 hours or overnight.
Garnish with a few gorse petals.
