Posset has been a renowned comfort food for centuries. It's also easy to prepare as Richard Corrigan of Michelin-starred Lindsay House demonstrates
1. Boil cream, sugar and vanilla pod for 1-2 minutes.
2. Pour in lemon juice and zest and boil for one minute further.
3. Pour in to a serving glass.
4. Serve with poached seasonal fruits. To poach your fruits, follow this recipe, substituting fruits in season.
©Richard Corrigan, Bentley's Oyster Bar and Grill
