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35p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Using a microplane grater or similar, finely grate the zest from the lemons and orange, then tip into a saucepan. Squeeze the juice from the zested fruit and set aside. Pour the cream into the pan, add the sugar and slowly bring to the boil, stirring to dissolve the sugar.
Slide the pan off the heat, then add the citrus juices and whisk quickly to combine. Pour the mixture into a jug, then into 8 x 175-200ml serving glasses. Leave to cool, then cover and chill for at least 4 hours until set.
For the compote, hull and slice the strawberries, then tip into a bowl. Add the sugar, orange juice and zest and mix gently. Cover and set aside for 30 minutes so the strawberries soften slightly and become juicy.
Spoon the strawberry compote over the possets and top with basil leaves, if using. Serve with the shortbread, if liked.
Typical values per (without shortbread) when made using specific products in recipe
Energy | 1,369kJ/ 330kcals |
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Fat | 28g |
Saturated Fat | 17g |
Carbohydrates | 26g |
Sugars | 20g |
Fibre | 1.5g |
Protein | 1.1g |
Salt | 0.1g |
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