|Juice and zest of 2 lemons||14-18 oz strawberries|
|1 2/3 cups heavy cream||1 Tbs sugar|
|2/3 cup superfine sugar||Handful of baby basil leaves, or larger basil leaves torn at the last minute|
Put the lemon juice in a heatproof bowl and set aside.
Bring the heavy cream, the sugar, and the lemon zest to a boil in a heavy-bottomed saucepan over medium heat. As soon as it reaches a boil, remove from the heat.
Pour the simmering cream onto the lemon juice-- you must do it this way around: if you add the lemon juice to the hot cream, it will curdle. Watch the cream begin to thicken as it hits the lemon juice, then pass the mixture through a fine strainer into a clean bowl.
Divide the posset equally between four heatproof glasses or ramekins, and set aside to cool. Then place in the refrigerator for at least 2 hours, or until set.
To prepare the strawberries, hull and quarter them, and place in a bowl. Sprinkle with the sugar and leave to sit for about 40 minutes, until they release their juices, then add the basil leaves.
To serve, divide the strawberries equally and place them on top of each lemon posset. Pour the strawberry juice over the top and serve cold.
You can make this dessert the day before serving; just keep it covered in the fridge.
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