Lemon posset, deliciously creamy lemon dessert that showcases this beautiful citrus fruit. This dish is quick to prepare and can be made ahead of time and served to guests straight from the fridge.
Once you come to September in the North East of Scotland, you have no expectations of the weather, you take it as it comes. However this week we’ve been blessed with a beautiful Indian summer. As we write and photograph our recipe we have the doors wide open enjoying the glorious September sunshine! That’s why its lemon rather than pumpkin in our heads this week.
Where might you serve this dessert?
This is easily one of the simplest recipes in our repertoire. Three ingredients put together to make a fresh and delicious dessert. Pretty enough to grace any dinner party table, but served in jars as we have here, ideal to take on a late summer picnic. This sharp, yet sweet dessert is a great make ahead dish. Prepare the day before and serve straight from the fridge or pop it straight into the chill bag for that perfect end to a picnic. We have served the lemon posset with our simple Lemon Butter Biscuits, the perfect pairing.
What other flavours would work?
We love the flavour of lemon, however this would with orange or lime for an alternative citrus twist. If citrus is not your thing, then try adding some raspberry or strawberry puree to the cream instead.
Alternative recipe suggestions:
- 6 unwaxed lemons
- 375 g caster sugar
- 700 ml double cream
- Juice each of the lemons, passing the juice through a fine sieve into a saucepan. Add the sugar to the saucepan and gently dissolve the sugar. Take the pan off the heat and set aside.
- Place the cream in a large heavy-bottomed saucepan and bring to the boil. As soon as the cream has reached boiling point add the lemon syrup and mix well to combine.
- Pour the liquid into serving dishes and once cooled refrigerate for a minimum of 4 hours until the posset has set. Take directly from the fridge when ready to serve.