Lemon Posset

This recipe is taken from Valentine Warner’s book ‘The Good Table’.  His measures but the mthod in my words.  It’s super quick and super simple. In his book he recommends eating this with Ginger Thins but I made some Ginger Sable Biscuits instead.  He says this serves 12 in 125ml ramekins.

You’ll need

  • 1.2 litres of  double cream
  • 140g caster sugar
  • Juice of 5 lemons – I used large ones
  • Zest of 3 lemons
  • An assortment of ramekins or shot glasses

To make them

  1. Heat the cream and sugar over a medium heat and bring it to a boil.
  2. Pour in the lemon juice, then the zest and whisk for 30 seconds.
  3. Take the pan off the heat and divide the liquid between the ramekins or shot glasses.
  4. Chill for at least 2 hours and serve with Lavender Shortbread or Ginger Sable Biscuits.  Pansy is optional but ever so pretty (and edible).

5 responses to “Lemon Posset

  1. Pingback: Book Review: Valentine Warner’s ‘The Good Table’ | The Botanical Baker

  2. I made this for the in-laws this weekend with Holly’s ginger play dough biscuits. Went down a storm. Interesting note though – James Martin’s Posset recipe on bbc has 140g sugar to 600ml cream. Must be so sweet! I preferred a bit of a zing.

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  3. Your posset looks delicious – I love how simple it is to make but would never have thought to decorate with flowers…so pretty! Would you ever crystallize the petals like with roses, or are they best left plain?

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