Lime & Basil Posset, Strawberries and Shortbread


Prep Time: 


Cook Time: 



  • 1 - 2 People


For the Posset: 

  • 500ml Heavy Cream
  • 3 Limes for zest and juice  
  • 200g of Caster Sugar 
  • 7g of Basil Leaves 
  • 250g of Strawberries 
  • 1 Tbsp
  • 150g of Icing Sugar 
  • 1Egg Yolk

For the Shortbread: 

  • 300g of Flour 
  • 200g of Butter
  • 150g of Sugar 
  • 1 Egg Yolk 



  • Bring the cream, lime zest and basil to the boil and simmer for two minutes. Strain and pour into 6 dessert pots or glasses. Chill for 4 hours. 
  • Slice or chop the strawberries and sauté in a frying pan, add the icing sugar and caramalise, deglaze with the balsamic vinegar and chill. 
  • To make the shortbread, cream the butter and sugar together, add the flour and mix to bring together. Finally, add in the egg yolk. 
  • Tip out onto your work surface and knead together, add the flour and mix to bring together. Wrap in cling and rest for an hour.
  • Roll out and cut into circles or rectangles and bake at 180C for 10 to 15 minutes.
  • Top the posset with the strawberries and serves with the shortbread. 

A tip from the Butler...

This is a great dessert that can change through the seasons, just substitute with your choice of seasonal fruit. Rasberries, blueberries or even rhubarb work really well. 

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