Wednesday, 14 June 2017


This post was actually meant to be a recipe for scones but once again I managed to make a batch of scones which were like bullets and so they went into the bin and these lemon possets were born instead from the lemons and cream that were going to be served with the scones. I looked on the bright side though, out of disaster came the most simplest and yummiest of desserts which you can whip up in no time in the morning and leave to set ready to eat in the evening whilst you crack on with the rest of your day!

The recipe below will make enough for two. You can scale the recipe up if you wish to make it for more people and you can also take out the lemon and use lime or orange for a different flavored posset. You could also add in some vanilla pods to make a vanilla posset. Whatever you decide to flavor your possets with, make sure you leave 3 hours to allow them to set before serving; 

Lemon Posset

300ml Double Cream
100g Golden Caster Sugar
Zest Of 1 Lemon
Juice Of 1/2 Lemon

  1. Place the cream and sugar in a pan and turn up the heat to medium. Slowly heat the cream and sugar, stirring constantly until the sugar has dissolved and the cream begins to simmer. Simmer for one minute and then remove the pan from the heat.
  2. Add the zest and juice of the lemon to the pan and give everything a good mix together until combined and then divide the mixture between two serving dishes. Leave to cool slightly before popping in the fridge to set. 

It's as simple as that. The possets should be set after around three hours and when you are ready to serve them, take them out of the fridge and if you like your lemon flavors proper strong you can zest a bit more lemon to sprinkle on top if you have any left for a really sharp edge. Dunk a spoon in and devour the smooth and creamy lemon posset. It's so rich and creamy that you will feel your waistline expanding but when a pud tastes this good you won't really care. Serve it alongside some shortbread or fresh fruit to really make it a dessert to die for. Now that is proper lully! 

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