celebrating 130 years 1884-2014

Lemon Posset

By Chelsea Sugar
Lemon Posset
6 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 10 mins
  • Serves

    300ml double cream
    75g Chelsea Caster Sugar
    Juice of 1-2 lemons


    Put cream and caster sugar into a saucepan. Slowly bring to the boil, stirring constantly. Once boiling, let it bubble for 3 minutes stirring all the time. Remove from heat and add juice of 1 lemon stirring to mix thoroughly. Taste and add more lemon juice, if not tart enough.

    Allow to cool for 5 minutes, then pour into shot glasses. Cover with cling film and chill for at least 3 hours. Serve with Biscotti biscuits as an after dinner palette cleanser.

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Average Rating
(2 reviews)

Never fails!

Why do you use leaf gelatine when it's not available in NZ? You could at least give the equivalent measurement in granulated gelatine.
CHELSEA: Hi there, our lemon posset recipe doesn't have gelatine as an ingredient - are you referring to another recipe? You can find leaf gelatine in NZ in specialty food stores (i.e. Farro Fresh) :-)

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