A classic British pudding, lemon posset, is winning over home cooks for its simplicity. Made with just double cream, caster sugar and lemons, it takes only 15 minutes to prepare and requires no specialist equipment.
The recipe, shared by organic farming company Riverford, has been hailed as “one of the most perfect desserts”. Despite its elegant appearance, the dessert has humble origins, dating back to medieval England where it was originally used as a remedy for colds and stomach complaints.
To make the posset, finely zest and juice the lemons to yield 100ml of juice. Combine the zest and juice with the sugar in a small saucepan and warm gently until the sugar dissolves. In a separate pan, gently heat the double cream to a simmer, taking care not to let it boil. Pour the warm sugar syrup into the cream while whisking, then strain the mixture through a fine sieve into a jug. Divide evenly among four small glasses, allow to cool, then refrigerate for at least four hours to set.
For added texture, Riverford suggests a crunchy salted almond topping, though the posset is “lovely as it is”. Spice infusions such as cardamom pods, fresh bay leaf or a grating of nutmeg also work well. The result is a refreshing, velvety dessert that rivals any restaurant offering.
