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34 Lemon Posset Makes 10 INGREDIENTS 500 ml heavy whipping cream 150 g castor white sugar zest of two lemons 80 ml lemon juice METHOD 1. If serving in lemons, cut the lemon half way through and remove the flesh with a spoon. Chop roughly the lemon flesh and place in a fine-mesh strainer, and squeeze the juice out with a spoon.* 2. In a medium saucepan over medium heat, combine the heavy whipping cream, sugar and lemon zest. 3. Bring the mixture to a gentle simmer, stirring frequently let it simmer for about 10 minutes until the sugar dissolves and starts to thicken. 4. Remove from the heat, stir in the lemon juice and let it rest for about 15 minutes. 5. Strain the mixture through a fine-mesh strainer and discard the zest. However, you can skip this step if you want to keep the zest in the mixture. 6. Pour the mixture into your halved cleaned lemons or in individual serving containers of your choice. 7. Place in the fridge for at least 2/3 hours or in the freezer. You can also store them overnight in the fridge. Before serving garnish as desired. Blueberry Peach Crisp Serves 6 INGREDIENTS For the crisp topping 150 g flour 50 g white sugar 75 g dark brown sugar 100 g oats 115 g butter ½ tsp salt For the fruit filling zest of 1 lemon juice of 1 lemon 50 g brown sugar 2 tbsp flour or cornstarch 6 peaches 300 g fresh blueberries METHOD 1. Chop the fruit to your liking and coat with the lemon zest and juice, sugar and flour. Place the fruit in a buttered dish. 2. In a bowl mix together all the ingredients except the butter. With your hands rub in the butter and form clumps. Spread the clumps all over the fruit, making sure that the fruit is all covered. 3. Bake the fruit crisp at 170°C for about 45 minutes or until all bubbly and golden. 4. When ready, let the crisp rest for about 20 minutes so that juices thicken. Whilst still warm serve the fruit crisp in a bowl topped with a generous scoop of ice cream. 5. strainer and discard the zest. However, you can skip this step if you want to keep the zest in the mixture. 6. Pour the mixture into your halved cleaned lemons or in individual serving containers of your choice. 7. Place in the fridge for at least 2/3 hours or in the freezer. You can also store them overnight in the fridge. Before serving garnish as desired.