Ingredients

Steps

• Whip 150ml of double cream in a bowl until soft peaks form.
• Gradually whisk 150ml of elderflower cordial into the whipped cream.
• Freeze the mixture in a plastic tub until it is completely solid.
• Blend the frozen mixture in a food processor to remove ice crystals.
• Transfer the mixture to dessert glasses and freeze for at least three hours.
• Soften the posset in the fridge for 20 minutes before serving.
• Garnish with summer berries and a dusting of icing sugar.