What the bloody ‘ell is a posset? I’ve no idea, but I made one. And mighty fine and delicious it turned out to be. It’s a Gordon Ramsay recipe printed in The Times magazine last weekend for a Lemon and Cherry Posset. A cherry base topped with a mix of cream and sugar, heated, and lemon juice and rind. Incredibly tasty – sweet, tangy, creamy with a layer of fruit, a dusting of grated chocolate and two or three dessert biscuits adding crunch and texture.