Lemon posset has been my go-to dessert of late. It’s something that can be made the day before (it needs a decent amount of time to set in the fridge so making it a day ahead is preferable anyway). I’ve also opted to go for one serving dish but these can, of course, be poured into individual glasses or ramekins.
I always leave the zest in the posset, but you can strain it out at the start of step 3 if you prefer.
The quantities can be easily scaled up or down, but due to its richness aim for 100ml of cream per person.
- 600ml double cream
- 130g caster sugar
- 3 unwaxed lemons, juice and zest
Step 1: Place all of the ingredients in a heavy-bottomed saucepan and gently bring to the boil.
Step 2: Boil for five minutes and then remove from the heat.
Step 3: Pour into your serving dish(es) and allow to cool before covering and putting in the fridge for a good 12 hours.
I like to serve this with a berry compote (simply heat berries, fresh or frozen, with caster sugar to taste, until the berries break down and release their natural juices, then allow to cool) and ginger biscuits such as my gluten-free ginger cookies I’ve previously shared.