Ingredients:

  • 600ml Double Cream (Heavy Cream)
  • 150g Granulated Sugar
  • Zest of 2 Large Lemons
  • 120ml Fresh Lemon Juice
  • 2 tbsp Elderflower Liqueur (such as St-Germain)
  • 115g Unsalted Butter, cold and cubed
  • 55g Granulated Sugar
  • 170g All-Purpose Flour
  • Pinch of Salt

Instructions:

  1. Combine cream and sugar in a saucepan. Heat over medium heat, stirring constantly, until sugar dissolves.
  2. Bring the mixture to a gentle simmer. Continue to simmer for 3-4 minutes, stirring frequently, until the cream has slightly thickened.
  3. Remove from heat and stir in lemon zest, lemon juice, and elderflower liqueur.
  4. Strain the mixture through a fine-mesh sieve into a pitcher or measuring cup. Pour evenly into ramekins or glasses. Cover and refrigerate for at least 4 hours, or preferably overnight, until set.
  5. Preheat oven to 350°F (175°C). In a mixing bowl, rub the cold butter into the flour and salt until the mixture resembles breadcrumbs. Stir in the sugar.
  6. Spread the mixture onto a baking sheet. Bake for 10-15 minutes, or until lightly golden brown and fragrant. Let cool completely. Serve the crumble unbaked for a rustic texture.
  7. Top each chilled posset with a generous spoonful of shortbread crumble just before serving.