1 x 142 tub double cream
1 x 284 tub double cream
115g caster sugar
juice 2 lemons
175-225g mixed fresh berries e.g. raspberries/strawberries
caster sugar for dusting
mint sprigs to decorate

1. Put the cream and caster sugar into a large, heavy based saucepan. Bring mixture to the boil - allow to boil for 3 mins only, stirring to prevent the liquid from catching on the bottom of the saucepan.

2. Remove from the heat and stir in the lemon juice. Allow the posset to cool slightly, then strain through a fine sieve into a large jug. Pour the strained liquid into 4 dessert glasses, cover and chill for at least 2 hrs.

3. To serve, pile the raspberries and strawberries on top of the chilled posset and lightly dust with caster sugar. Decorate each dessert with a sprig of mint.