When life gives you lemons, make lemon posset...

Why is it that some days you just don't have enough time in the day? You run around like a mad thing and time seems to slip away.

Who was it who said "When life gives you lemons, make lemonade." After the day I have had I say make lemon posset! This time last year I decided to do a series of Christmas recipes. Twelve months ago I was running round like a mad thing (nothing changes) interviewing Cornish chefs about their favourite festive recipes.

This was one of the ones I enjoyed the most and I have made it many times. I just swap the fruit about depending on the time of year. It was made by the chef at The Kings Head at Ruan Lanihorn. Visit there if you are passing.....

Lemon Posset with Hot Spiced Fruits

Hot Spiced Fruits Fills approx 6/8 glasses

3 stalks Rhubarb (tinned are ok)

Handful of Blueberries, Blackberries, Raspberries or a bag of mixed fruits

50g unsalted butter diced

150g caster sugar

2 cinnamon sticks

6 star anise

2 tsp vanilla essence

pinch of ground ginger

pinch of ground cinnamon

3 - 4 tbps dark rum (optional)

Melt butter in a heavy pan over med heat until foaming. Add the rhubarb and saute until soft - 5 mins. Add blueberries, sugar, cinamon, star anise, vanilla essence and rum, if using, and cook for a further 5 mins. Remove from the heat and add remaining fruit and allow to warm through and infuse. (You can just pop this in the fridge...if you want you can make it the day before and then reheat.)

Lemon Posset

4 lemons

850ml double cream

250g caster sugar

Zest lemons and squeeze out juice (you need 225ml of juice)

Mix cream, sugar and zest together in a saucepan and bring to boil simmer for exactly 3 mins, careful it does not boil over! Remove from the heat and whisk in lemon juice. Strain into jug and pour into glasses. Chill in fridge for at least 24hrs. When ready to serve take possets out of fridge, reheat spiced fruitsand place a spoonful on top of posset - dust with icing sugar and serve.