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
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