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.
Well, I love the word ‘posset’ for a start! And this just looks delicious!
it IS a great word isn’t it – like gusset but less sleazy 😉
Love possets! And they freeze too. If they crack just cover them with more cream!
Great tip – thanks Helen 🙂
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!!!
simplicity is a marvellous thing isn’t it… they’re so rich these possets so a real treat for an indulgent occasion. Love your confit clementines 🙂
I love lemon possets! Amazingly easy to prepare, yet always delivers on the ‘wow’ factor at dinner parties. I always double up the recipe to make extra for those poor hard done by family members who feel they are missing out. Have often wondered if it would work with limes…
oooh lime possets – great thought – or maybe even pink grapefruit – wonder if they’re acidic enough? Let me know if you get the chance to experiment 🙂 xxx