FOR THE POSSET
450ml double cream
75g golden caster sugar
Zest and juice of 2 lemons
FOR THE STRAWBERRY COMPOTE
1 tbsp runny honey
1 tsp red-wine vinegar
Pinch freshly ground black pepper
Shortbread fingers, halved, to serve
Step 1) Place the cream and sugar in a pan. Heat gently to dissolve the sugar, then slowly bring to the boil. Simmer for 3 to 4 minutes, making sure the cream doesn't catch or burn on the base of the pan. Remove from the heat and stir in the lemon zest and juice. The mixture will thicken at once. Pour into 6, 125ml glasses and chill for 3 to 4 hours.
Step 2) Hull and quarter the strawberries and place in a bowl with the honey, red-wine vinegar and pepper. Leave the fruit to macerate - the longer you leave it, the more syrupy it becomes.
Step 3) When ready to serve, spoon strawberry compote into each glass. Serve each dessert with a chunk of shortbread.
Recipe by Emma Marsden