With just three ingredients – lemon, sugar and cream – a posset is the easiest and most delicious make ahead dessert! These individual set lemon puddings are even yummier when served with some sweet rosemary biscuits to scoop out the cream!
I became a bit obsessed with Lemon Posset ever since I had it on my afternoon tea stand when I was in the motherland and I’ve been determined to recreate it at home especially since recreating a dish that I’ve had in a restaurant is on my new list of 101 Things to Do in 1001 Days.
This delicious creamy dessert is served chilled and has a lovely velvety texture like a cross between a mousse and a set pudding and is one of the most delicious and refreshing ways to end a meal. The posset tastes so rich that it’s hard to believe that it’s so easy to make and requires just 3 ingredients.
Talking of ingredients, don’t confuse thickened cream for double cream, they’re very different. If you use thickened cream, your posset will be runny and won’t set, only double cream will do!
This is the perfect make ahead dessert when you’re entertaining because you can spend less time in the kitchen and more time with your guests. When you’re ready to serve, simply pop your posset pot on a plate, top with a couple of raspberries and add some sweet rosemary biscuits on the side. They are so short and buttery and the rosemary complements the lemon perfectly; they’re just perfect for scooping out the posset. Yum!
The posset is really rich and very creamy so serves need to be small. You can serve the posset in pretty much anything you like, small ramekins, jars or glasses are perfect and even vintage teacups will do!
Serves 6 (but easily halved)
Ingredients
600g double cream (not thickened cream)
150g caster sugar
zest 3 lemons + 75ml juice
raspberries, to decorate
12 rosemary shortbread biscuits
How to – Traditional
TO MAKE THE POSSET
- Place the sugar and the cream in a large saucepan and heat gently until the sugar has melted. Bring to a simmer and let bubble for 1 minute.
- Turn off the heat and add the lemon zest and juice.
- Divide the mixture between small pots or bowls, cool to room temperature and then cover and pop in the fridge for a minimum of 3 hours and a maximum of 24.
- To serve, pop a couple of raspberries on top of each posset and a couple of rosemary biscuits on the side.
TO MAKE THE ROSEMARY BISCUITS
- Preheat oven to 200C. Line 2 baking trays with baking paper.
- Cream the butter and sugar until light and creamy.
- Mix in flour and chopped rosemary.
- Bring mixture together on a lightly floured surface, the dough will be quite soft and sticky. Roll heaped teaspoonfuls of dough into walnut sized balls, place on baking tray 5cm apart and flatten slightly with a fork.
- Bake for about 12-15 minutes or until golden.
- Cool on the baking trays for 5 minutes, then lift onto racks and leave to cool completely.
How to – Thermomix
TO MAKE THE POSSET
- Add cream and sugar to TM bowl and heat for 5 minutes at 80 degrees on speed 1.
- Add lemon juice and zest and mix for 10 seconds on speed 2.
- Divide the mixture between small pots or bowls, cool to room temperature and then cover and pop in the fridge for a minimum of 3 hours and a maximum of 24.
- To serve, pop a couple of raspberries on top of each posset and a couple of rosemary biscuits on the side.
TO MAKE THE ROSEMARY BISCUITS
- Preheat oven to 200C. Line 2 baking trays with baking paper.
- With the blades running on speed 7, drop the rosemary leaves through the hole in the lid and chop for about 5 seconds. If necessary, blitz on turbo 2-3 times. Set aside.
- Place butter in TM bowl and chop for 5 seconds on speed 7. Scrape down sides of bowl.
- Add the sugar and mix for 20 seconds on speed 4. Scrape down sides of bowl and mix again for another 20 seconds on speed 4.
- Add the flour and chopped rosemary and mix on interval speed for 30 seconds.
- Bring mixture together on a lightly floured surface, the dough will be quite soft and sticky. Roll heaped teaspoonfuls of dough into walnut sized balls, place on baking tray 5cm apart and flatten slightly with a fork.
- Bake for about 12-15 minutes or until golden.
- Cool on the baking trays for 5 minutes, then lift onto racks and leave to cool completely.
