Brian Sutton, executive chef at Joseph Phelps Vineyards has shared a summer recipe for Lemon Posset, a traditional English dessert “that is quick, easy and will wow your guests,” Sutton, an Englishman said. “It is one of my favorite desserts as it is silky smooth and refreshing.”

He adds that the dessert “pairs beautifully with Joseph Phelps Delice.”

Lemon Posset with Macerated Strawberries and Buttered Pecans

Serves 4-6 people.

1 quart heavy cream

1 cup, plus 3 tablespoons sugar

1 vanilla bean

Zest and juice of 4 lemons

1 pint strawberries

1 cup pecans

2 oz. butter

Mint for garnish

Begin by cooking the pecans. This can be done a day before, if needed. Over a medium heat melt the butter and add the pecans, toss until the butter begins to froth and turn darker (beurre noisette). You can also achieve this by cooking in the oven at 350 degrees for approximately 7-9 minutes. Once pecans are cooked, sprinkle with a touch of salt and remove from pan onto a paper towel. Store until needed.

For the posset, zest and juice the 4 lemons. Meanwhile, bring the cream, sugar and seeded vanilla pod to a simmer. Add the zest and juice to the mixture and cook for 5 minutes, careful not to boil over. Pass through a fine sieve and pour into ramekins or a mold and refrigerate for 4-6 hours.

Fifteen minutes prior to serving the possets, cut the strawberries into wedges and sprinkle with a little bit of sugar and toss. Garnish the possets with the strawberry salad and sprinkle the toasted pecans. Finish with a little mint and enjoy.