Andrew McLeish is the head chef of Chapter One.
LEMON POSSET WITH RASPBERRY SALAD
350ml double cream
1 punnet raspberries
1tbs icing sugar
This dessert is famous for its simplicity and fool-proof method and is also very refreshing and tasty.
Zest the lemons on a grater, set aside. Juice lemons and set aside.
Place cream and sugar and the zest in a thick-bottomed saucepan. Bring the mixture to the boil and pour onto the lemon juice, then pass through a strainer into glasses. Set in the fridge.
Wash the raspberries under cold water. Pat dry, dust with icing sugar, and leave for ten minutes until the raspberries begin to break up.
Then take a generous spoonful of raspberry salad, place on top of the lemon posset.