Add the crème fraîche and all the caster sugar into a saucepan. Make sure that the saucepan is large enough so that it doesn’t overflow as the mixture will need to be able to boil.
Using a peeler, peel off all of the zest from both of the lemons and toss it into the saucepan with the crème fraiche and the sugar. Using all the peel in big strips gives it an even bigger lemony punch.
Bring this to the boil and allow it to boil away for about 5 to 7 minutes. Make sure that you stir it regularly to avoid any sticking or burning. While this is happening squeeze the juice from the lemons into a bowl and remove any pips.
Once the mixture has been boiling for the time stated above, add the lemon juice and then take off the heat. Once fully combined, strain the mixture through a sieve and leave to cool for a few minutes.
While this is happening, get a chopping board and knife and finely chop up the raspberries, strawberries and blueberries and mix in a bowl. You can add a little sprinkle of caster sugar if it’s out of season.
Add a couple of dessert spoons worth of the fruit mix into bowls, mugs or glasses and then pour the posset over the top and put into the fridge to set.
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