Lemon Posset with Shortbread and Macerated Berries

This lemon posset offers creamy richness with bright acidity to cleanse the palate.

• Macerated berries bring freshness and a touch of natural sweetness.

• A crisp buttery shortbread adds texture and a classic touch.

Ingredients:

Lemon Posset (Serves 2):

• Double cream – 300 ml

• Caster sugar – 75 g

• Fresh lemon juice – 2 tbsp

• Lemon zest – from ½ lemon

Macerated Berries:

• Mixed berries (strawberries, raspberries, blueberries) – 100 g

• Icing sugar – 1 tsp

• Lemon juice or orange liqueur – 1 tsp

• Fresh mint – a few leaves, finely chopped (optional)

Shortbread (optional or store-bought):

• Butter – 60 g

• Plain flour – 100 g

• Icing sugar – 30 g

• Pinch of salt

 Preparation:

Lemon Posset:

1. In a saucepan, heat cream and sugar gently, stirring until sugar dissolves.

2. Bring to a gentle boil for 2–3 minutes.

3. Remove from heat; stir in lemon juice and zest.

4. Pour into small glasses or ramekins. Chill for at least 3 hours.

Macerated Berries:

1. Mix berries with icing sugar and lemon juice or liqueur.

2. Leave to sit for 15–30 minutes until syrupy.

3. Add chopped mint just before serving.

Shortbread (optional):

1. Rub butter into flour and sugar until crumbly.

2. Press into a small pan or shape by hand. Bake at 160°C (320°F) for ~15 minutes until pale golden.

3. Cool and cut into fingers or rounds.

 To Serve:

• Spoon berries over chilled posset or serve alongside.

• Garnish with mint and a shortbread cookie on the side.

• Optional: A dusting of lemon zest or a curl of candied peel for flair.

Wine Pairing (Light, Dry Option)

Moscato d’Asti (Italy)

• Style: Lightly sparkling, semi-sweet white wine

• Why it works: Its low alcohol and gentle sweetness balance the tart lemon and juicy berries, while its floral, peachy notes enhance the fruit. The bubbles refresh the palate after the creaminess of the posset.

• Serve at: 6–8°C (43–46°F)

Alternative:

German Kabinett Riesling – off-dry with citrus and stone fruit notes, balancing sugar and acidity beautifully.

Dessert Wine Pairing (Lush, Sweet Option)

Sauternes (Bordeaux, France)

• Style: Rich, golden dessert wine made from botrytized grapes

• Why it works: Offers honey, apricot, and citrus peel flavors that echo the lemon and contrast with tart berries. Its acidity prevents it from becoming cloying alongside cream.

• Serve at: 8–10°C (46–50°F)

Alternative Dessert Wines:

• Tokaji Aszú (Hungary) – Apricot, marmalade, and spice; excellent balance.

• Late Harvest Chenin Blanc or Gewürztraminer – Floral, tropical, slightly spicy and lush.