Lemon posset and strawberry sauce.

Apple fritters-
#2 cored, peeled &chopped apples
#1tsp ground cinnamon
#2 c All-purpose flour
#1/3 c white sugar
#2 T brown sugar
#1 T baking powder
#1tsp salt
#2 room temperature eggs
#1c milk
#2 T unsalted, melted and cooled butter
#1 tap vanilla
#1 tsp salt
Vegetable oil for frying .

1.Mix apples and 1/2 tsp cinnamon and set aside.
2.Mix flour, sugars, baking powder, salt and 1/2 tsp cinnamon and whisk well.
3.Crack eggs in a separate bowl and whisk until frothy. Add milk, vanilla and slowly pour in butter.
4.Pour wet ingredients into dry and fold with a spatula until halfway combined. Add apples and fold through.
5.Fry at 175-180 degrees Celsius.

Strawberry sause-
#2 1/4 c fresh, cut strawberries
#1 T 2tsp white sugar
#1 1/4 tsp water
#1 tsp lemon juice

1.Combine ingredients in a saucepan over medium heat.
Cook and stir until berries break down,sugar dissolves and sauce is heated throug(approx 3-7 minutes)
2 Remove from heat and press through a fine-mesh strainer to remove seeds
YOU CAN ADD A FEW BLUEBERRIES FOR A SAUCE that is deeper in color and more tart.
3.Cool to room temperature, cover bowl with plastic wrap and refrigerate until chilled(approx 45 minutes)


Lemon posset -
#200 ml cream
#25g white sugar
#zest of 1 lemon
#1c lemon juice

1.Put cream, sugar and zest in a saucepan and cook until sugar dissolves and is thick.
2Remove pan from heat and whisk in lemon juice, return to heat for a few seconds.
3.Switch stove off and let mixture cool for 20 minutes and form the skin on top.
4.Strain into serving glasses to remove zest and refrigerate for 3+ hours.
5.Garnish with berries

Keep in mind that this is a very yart and acidic dessert, so a little goes a long way.

Lemon posset does not need a setting agent(e.g gelatin). The acidity of the lemons will do the trick.