A fruity variation of burnt cream from Sybil Kapoor’s ” Simply British”. In this version the top is not caramalized but if you like you can sprinkle with demerara sugar and set under a very hot grill .
Now I have discovered how easy it is to make a posset there is no stopping me! This version is from Claire Thomson’s ” New Kitchen Basics” which i am gradually cooking my way through as the recipes are so good.
