Lemon Posset

Lemon Posset

An old fashioned English dessert – stunningly delicious, yet made with just three ingredients – lemons, sugar and cream. It’s also made in minutes (with a few hours of chilling time), yet it looks and tastes like you’ve spent half the day in the kitchen!


Five small servings

Ingredients: (Click here for unit converter)

  • 600 ml cream
  • 3/4 cup caster sugar
  • Grated zest and juice of 2-3 lemons


  1. Place cream and caster sugar into a large saucepan.  Over a medium heat let it come to a good consistent simmer (just short of a full boil), stirring constantly, for 5 minutes.
  2. Remove from the heat and whisk in the grated rind and lemon juice. Taste (careful, it’s hot!) and add a little more lemon if it needs more tang.
  3. Cool for a few minutes, then pour into 5 small glasses or ramekins. A little trick: if you find there are lots of foamy bubbles on the surface once you’ve poured it, grab a spoon and dip the back of the spoon into the mixture and it will miraculously get rid of the bubbles – this way you will end up with a lovely, smooth surface once it sets.
  4. Chill the dessert completely for 8 hours or overnight. It will firm up as it cools, ending up very much like a firm, silky crème brulee. All it needs to top it off, are a few berries, which you need to counter-balance the sweetness of the pudding.

Food Photography Info: Panasonic Lumix DMC-FZ47 / Natural lighting


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