Elderflower posset

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This light and refreshing dessert has been so popular with us this Summer that it has earned its place in our online cookbook.

I have made it several times, serving it to family and friends who all enjoyed it, quite a few having seconds!

It is delightfully fragrant and I serve it frozen or almost frozen by taking it out of the freezer a little while before serving.

It is a Mary Berry recipe, for 6 people. I serve it in small coffee cups or ramekins, topped with homegrown berries like redcurrants, blackcurrants, strawberries and raspberries, whatever is growing in the fruit garden at the time.

To make it, I pour 300 ml of double cream into the bowl of my mixer fitted with the whisk and whip it until soft peaks form. I then gradually add 300 ml of homemade elderflower cordial, whisking until combined and thickened.

I pour it in small cups or ramekins and pop them in the freezer overnight. I add the soft fruit of my choice when I take them out of the freezer before serving either frozen or slightly softened.

These desserts look really lovely in small cups, complete with a saucer to hold a cheeky little biscuit as accompaniment.

A firm favourite to end Summer meals on a sweet and fragrant note.