Lemon Posset:

Lemon Posset:

An incredible dessert.   Not too difficult to make, impressive to see, gorgeous to consume.

Prep:           20 mins.

Cooking:      20 mins.

Course:        Dessert

Serves:         4-6

Rating:         3:  Moderate – but so much worth doing


  • 1 pt double cream
  • 5 oz caster sugar
  • Juice of 2 lemons
  • A few fresh raspberries/redcurrants/other soft fruits
  • A fancy desert biscuit roll/stick
  • A non-stick saucepan & wooden spoon
  • Mixing bowl
  • Hand balloon whisk
  • Lemon juicer


  • Juice the lemons using a normal juicer – see Tricks’n’Tips – and pour the juice into a mug or a bowl ready for use. No pips please; we’re British, but you can include the lemon flesh.
  • Mix the cream & sugar in the non-stick saucepan. SLOWLY heat over a low to medium heat and bring to the boil, stirring continuously to avoid the cream ‘catching’ on the side of the pan – we don’t want any brown bits floating around in this beautifully pastel-coloured pud.
  • Gently boil for 3 mins. Time it.  Take off heat and either keep it in the saucepan or pour into a warmed mixing bowl that has been carefully placed on a dampened cloth or piece of kitchen roll to stop it skating about on the kitchen surface.
  • Whisk in lemon juice, slowly pouring the juice in as the cream is whisked.
  • When all the lemon juice is in, if you are using a balloon whisk, pick up the bowl and give the whisking some effort – remember that what you are doing is introducing air to make the pud light and airy. If you are using an electric whisk, turn up the speed.
  • Serve in glasses or ramekins. Set overnight in fridge (3-5 hrs).
  • Serve with raspberries/soft fruit and a desert biscuit of some kind, or pour a very thin layer of raspberry coulis over the surface – or all of them. Don’t make the layer too thick as it will detract from the lemon flavour.

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