Another easy dessert: lemon possets

Lemon posset

Simple dessert of lemon posset

I’m all about make-ahead desserts this month, it’s not very on-trend with the usual winter health-kick, but I’ve had a bit of entertaining to do and ramekin-friendly recipes have won the day.

Quite similar to the berry fools, but even simpler. Only three ingredients required – double cream, sugar and lemon juice. It’s incredibly rich so you only need to serve up a tiny amount per portion.

The kids loved it, the grown ups loved it. I breathed a sigh of relief.

You could of course show off and make your own shortbread to serve with it, but I got mine out of a packet as the meal was quite short notice.

Lemon possets
serves 6-8

600 ml double cream
150g caster sugar
4 lemons, juice and some zest for garnish

1. Put the cream and sugar in a saucepan and heat gently to dissolve the sugar. Allow to come to the boil, remove from the heat and stir through the lemon juice.

2. Let the mixture sit for about 5 minutes and then pour into small ramekins or espresso cups. Cover with cling film and stick them in the fridge for at least 5 hours or over night.

3. When ready to serve scatter with some lemon zest and serve with a shortbread biscuit or two on the side.


About Katie Bryson

Katie Bryson is a freelance food writer and blogger. She left a career in online news at the BBC to immerse herself in the culinary world, taking in courses at Leiths School of Food and Wine and an internship at Waitrose along the way. Her family food blog is bursting with recipes and tips for feeding hungry families that’ll help inspire all those frazzled parents out there wondering what on earth to cook for tea!
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6 Responses to Another easy dessert: lemon possets

  1. offmotorway says:

    Well, I love the word ‘posset’ for a start! And this just looks delicious!

  2. Love possets! And they freeze too. If they crack just cover them with more cream!

  3. Kavey says:

    I’ve been addicted to making this dessert for the last year, it’s so simple and so good.
    For Christmas day dessert, I made the posset in cups and saucers I’d bought from a second hand shop and served with whole confit clementines I’d made the day before. Worked really well – I made the posset a touch sharper than usual to offset the intense sweetness of the clementines. There are some pics on my blog.
    Lovely dessert, no one who’s not made it can believe something so rich and decadent is so simple!!!

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