Desserts
British
BritishLemon Posset
A silky set cream pudding sharpened with lemon, in three tiers. Basic is a simple three-ingredient posset; Ultimate adds a limoncello pour, shortbread and a macerated berry compote.
Vegetarian
Gluten-free
Nut-free
Contains alcohol
Ultimate version
Buttermilk-lightened lemon posset with limoncello, a berry compote and homemade shortbread crumb.
Per serving£2.45
Total cost£9.80
Time50 min
Ingredients for 4
- Posset
- 450 ml double cream
- 120 g golden caster sugar
- 3 unwaxed lemons , zest and juice
- 80 ml buttermilk
- 30 ml limoncello
- Compote
- 200 g mixed berries , raspberries and blackberries
- 1 tbsp caster sugar , for the compote
- Shortbread crumb
- 80 g plain flour
- 50 g unsalted butter , cold, cubed
- 30 g caster sugar , for the shortbread
Method
- Rub the flour, butter and sugar to a crumb, scatter on a tray and bake at 170C/150C fan for 12-15 minutes until golden; cool.
- Heat the cream, golden sugar and lemon zest, simmer 3 minutes, then stir in the lemon juice, buttermilk and limoncello.
- Strain and divide between 4 glasses, then chill for 4 hours until set.
- Warm the berries with the tablespoon of sugar until just collapsing, then cool to a loose compote.
- Spoon the berry compote over each set posset.
- Finish with a generous scatter of the baked shortbread crumb and serve.
Equipment
- saucepan
- fine sieve
- baking tray
- serving glasses
The three ways, side by side
Budget
The classic three-ingredient set posset, simple and tangy.
Better
Lemon and vanilla posset topped with crushed shortbread and fresh raspberries.
Ultimate
Buttermilk-lightened lemon posset with limoncello, a berry compote and homemade shortbread crumb.
