Lemon posset is an old-fashioned English dessert that seems to be making a comeback on modern restaurant menus. It’s unbelievably simple to make with just 3 ingredients, and the addition of rosemary and green pepper in this blend imparts a really subtle herbal fragrance. Serve with shortbread biscuits for a deliciously decadent dessert.

LEMON POSSET BLEND (1 portion = 2 tbsp): green pepper, rosemary

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Lemon Posset Recipe:

PREP 5 mins
COOK 10 mins + 1-2 hrs chilling
HEAT 1
Serves 4

You Need:

2 lemons - zested then halved and juiced
300ml double cream
100g sugar
Shortbread biscuits to serve

Method:

Simmer the cream with the lemon zest, sugar and POSSET BLEND in a small pan, stirring occasionally, for 5 minutes or until the sugar has dissolved. Leave to infuse for 5 minutes
Stir the lemon juice into the cream mixture then bring back to the boil for 30 seconds, stirring regularly. Remove from the heat
Strain the hot liquid (discarding the POSSET BLEND and lemon zest) into 4 small ramekins, glasses or cups, then refrigerate for 1-2 hours or until set
Serve with the shortbread biscuits on the side

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