Classic lemon posset

    4 hours 16 min

    This modern day dessert of lemon posset is utterly delicious and simple to make. Serve chilled with a little shortbread, some fresh raspberries or some candied lemon and orange slices.

    18 people made this

    Serves: 6 

    • juice and zest of 2 lemons
    • 85g caster sugar
    • 600ml double cream
    • 1 pinch ground nutmeg
    • 3 teaspoons grated white chocolate
    • 3 teaspoons grated milk chocolate

    Prep:10min  ›  Cook:6min  ›  Extra time:4hr setting  ›  Ready in:4hr16min 

    1. In a saucepan over a medium heat, combine the lemon juice, zest and sugar and bring to the boil, stirring until the sugar dissolves.
    2. Meanwhile, in a separate saucepan, bring the cream to the boil and add the nutmeg. Gradually whisk in the lemon syrup. Remove from the heat and pass through a sieve if preferred.
    3. Divide evenly among 6 dessert glasses. Chill in the fridge for 4 hours until set. Garnish with a sprinkle of grated white and milk chocolate.

    Fun fact

    The posset was once a medieval night time drink or tipple. Today it has been updated into a modern dessert somewhere between a custard and a syllabub.

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