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Lemon Posset

By Head Chef, Eddie Attwell

This dish is both a very simple and refreshing dessert option for a warm day.

Serves approximately 6 possets, depending on your glass of choice.


  • 500ml Cream
  • 225g Caster Sugar
  • 3 Lemons – Juiced and zested


  • In a pan over heat, add the cream to the sugar and bring to the boil gently
  • Next, add the lemon zest and the juice to the same pan and simmer for a minute
  • Using a sieve, pour and pass the mixture from the pan into a jug
  • Add this mixture from the jug into the glass pots or cups that you have chosen
  • Chill in the fridge for approximately 2 hours
  • Enjoy the refreshing citrus flavours

Add a little something extra to your dessert:

Serve with fresh berries or fruit compote, or add an additional lime, lemon or orange zest to tailor to your accompaniment!