Lemon Posset with Pistachio Shortbread Crumble & Macerated Berries

Method

1. To make the posset. Put the cream and sugar in a large saucepan and gently heat, stirring until the sugar has dissolved. Bring to a simmer and bubble for 1 min.

2. Turn off the heat and stir in the lemon zest and juice. Divide between glasses or bowls.

3. Cool to room temperature, then carefully cover and chill for at least 3 hours, or up to 24 hours.

4. To make the shortbread first heat your oven to 150°C fan.

5. Rub the butter, flour, sugar and pistachio together with your fingertips until you have a crumble texture.

6. Pour the mixture onto a lined baking tray and bake for 15-20 mins until pale golden. Allow to cool.

7. For the macerated berries. Chop the mixed berries and season with icing sugar and lemon juice to taste.

8. Allow to stand for one hour before serving.

9. To serve the possets, top with berries and shortbread crumble.