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Four glass ramekins on a marble surface filled with creamy pale yellow lemon posset, some swirled with purple blackberry compote and topped with golden ginger biscuit crumbs.
British Vegetarian

Lemon Posset

⏱️
👥 4 to 6 servings

"Indulge in the timeless elegance of lemon posset, a classic British dessert crafted from just three simple ingredients: double cream, caster sugar, and fresh lemons. This silky, tangy custard sets naturally in the fridge without gelatin or eggs, delivering refreshing citrus brightness. Elevate it with blackberry compote layers and crushed ginger biscuits for a delightful modern twist."

🥗 Ingredients (3 items)

Method 3 Steps

  1. 1

    Mix the caster sugar with the cream, then place in a pan and bring to a boil over low heat. Simmer for 3 minutes, then remove from the heat. Add the juice of 1 or 2 lemons (according to taste), stir in the grated lemon zest, and whisk well.

  2. 2

    Pour into ramekins and refrigerate for 2 to 3 hours. Decorate with lemon zest and serve.

  3. 3

    I've also made another version by adding blackberry compote to the ramekins before pouring in the posset, then topping with crushed ginger biscuits.

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