A posset is the perfect dessert for lemon lovers! It’s light, creamy and super easy to make. You can enjoy it plain or with biscuits. It can be topped with fruit similar to a creme brûlée or with a dollop of whipped cream. In short it’s versatile, delicious and can be made the day before, so it’s one of my favourite desserts to make when I’m hosting guests. This recipe couldn’t be easier to multiply or repeat if you need to feed more people. I recently made it for 8 and it worked out really well, so bookmark this one for your dinner parties. Depending on how you present it, it can also look really beautiful on the table.
Unlike custard, there’s no egg or gelatine in a posset. It’s not vegan, but it is suitable for vegetarians or anyone who can’t have eggs. The acidity in the lemon juice is what sets the cream – it basically does most of the work for you. Lemon posset is so easy to make that it almost doesn’t fell like you’re doing enough work for the beautiful result.
A little bit of texture can be a really nice addition to Lemon Posset, so I’ve added some biscuit crumb here from store-bought biscuits and a few raspberries, but these garnishes are completely optional. You can top your possets however you like or skip the toppings altogether. If you want the recipe to be gluten-free, simply skip the crumb or use gluten-free biscuits. Let’s get started!
Serves 4
Ingredients
- 2 unwaxed lemons
- 125g white caster sugar
- 425ml double cream
- 2 shortbread biscuits, crumbled (optional)
- 12 raspberries (optional)
Method
- Use a vegetable peeler or a small, sharp knife to peel off the zest of one lemon in strips. Add these strips to a large saucepan along with the sugar and the juice of both lemons. Put the pan on low to medium-low heat and cook, stirring occasionally to dissolve the sugar until it comes to a boil. Once boiling, turn off the heat.
- Meanwhile, scald the double cream in another saucepan on medium heat until just before it boils. You will see it starting to steam. Once steaming, remove the cream from the heat and pour it into the lemon mixture. Stir with a wire whisk well to completely combine. You will see it start to thicken automatically.
- Once completely combined, strain the posset mixture into a jug. Use the jug to slowly pour the posset in equal measures into 4 ramekins, small bowls or small glasses. Leave the ramekins to cool on the countertop and once cool, transfer them to the refrigerator to chill for at least 4 hours before serving. If you’re leaving them overnight, cover the ramekins with cling film after the 4 hours has passed.
- To serve, spoon some of the shortbread crumb on top and gently place 3 raspberries on top (optional).
