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Watch our Simply Better brand ambassador @nevenmaguire prepare this delicious Lemon Posset with Macerated Strawberries using our Simply Better Irish King Strawberries from @clarkesfreshfruit and our Irish Jersey Cream from @thevillagedairy. Shop the ingredients in your local @dunnesstores and find the full recipe below:
Ingredients (Serves 4) 4 Simply Better Handmade Irish Butter Shortbread, to serve 600ml Simply Better Irish Jersey Cream 100g Caster Sugar Juice & Rind of 1 Lemon 1 Large Passion Fruit 1 Vanilla Pod, seeds only
For the Macerated Strawberries 1 Punnet of Simply Better Irish King Strawberries 2 Tbsp Simply Better Wexford Blackcurrant & Lime Cordial 1 Tsp Simply Better Balsamic Vinegar of Modena 1 Tsp Vanilla Extract 1 Tbsp Chopped Basil or Mint
Method 1. To make the lemon posset, place the cream in a saucepan with the sugar, vanilla pod seeds, passion fruit seeds, lemon rind and juice. Bring to the boil and simmer for 2-3 minutes then transfer to a jug. 2. Pour into 4 stemmed glasses and place in the refrigerator to set overnight. 3. To prepare the macerated strawberries, quarter the strawberries and combine in a bowl with the balsamic vinegar, cordial, vanilla and mint or basil. Leave to infuse, overnight is best. 4. To serve, spoon some of the macerated strawberries over the lemon posset and serve with a shortbread biscuit.1d
For more than 100 years we have been processing the highest quality natural wholesome and nutritious milk produced in the way nature intended – from cows grazing freely on the lush pastures of family owned farms. #heritage#farming#dairy
The taste preferred by 3 in 4 kids*, our flavoured milk drinks are carefully designed with no added sugar. They are the number 1 choice in schools, but the big question is which taste do you prefer? Strawberry, Chocolate or Banana? Like or Love and help us decide!
In a food processor, blitz the butter and sugar until well combined.
Add the flour and vanilla bean paste and pulse briefly until the mixture resembles breadcrumbs.
Use your hands to bring the mix together, gently knead then roll into a ball.
Wrap in clingfilm and transfer to the fridge to chill.
Repeat with the ingredients for the chocolate shortbread, adding the cocoa powder with the flour.
Chill in the fridge for 20 minutes.
Lightly dust your work surface with flour and roughly break the doughs into small pieces, randomly assembling the pieces to create a single dough mixing both the chocolate and vanilla.
Gently roll the dough again to create the mixed marble pattern, adding a little bit more flour if needed. You want the dough to be 1cm thick.
Use fluted cutters to cut into rounds.
Carefully transfer onto a baking tray.
Then use a fork to prick a few lines of holes in the centre of each.
Chill in the fridge for 20 minutes.
Heat the oven to 190C/170C fan and bake for 12-13 minutes.
They will be done when they are firm to touch and light golden in colour.
Sprinkle with a little granulated sugar and set aside o cool on a wire rack.
Will last 4-5 days stored in an airtight container.
Foodaware 