Lemon posset with a ginger biscuit crumb

I detest using gelatine which it why I wanted to share with you this tasty, gelatine-free recipe for lemon posset. Including the crumb, this uses only 4 ingredients which makes it easy AND cost-effective.

As a variation, I’ve made the posset with lavender shortbread biscuits on the side, instead of the ginger biscuit crumb, which works just as well. Whichever variation you use, having a biscuit element is really important so the crunch contrasts with the posset.

Serves 2 (over a weekend)

600ml double cream
160g caster sugar
2 lemons
6 ginger biscuits

  1. Heat the cream and sugar together in a saucepan over a medium heat right up before it looks like its boiling, then reduce to a low heat. Keep an eye on it while stirring for another 4 minutes
  2. Remove from the heat and leave to cool
  3. Meanwhile, zest and juice the lemons.
  4. Once the cream mix has cooled, pass through a sieve into a large pouring or measuring jug (something that has a pouring lip thing)
  5. Add the lemon juice and zest and mix before pouring equally into 4 serving dishes (or cocktail glasses for extra sophistication)
  6. Chill in the fridge for at least 4 hours
  7. When you’re ready to serve, crumble up the biscuits into a crumb and sprinkle over the top. Enjoy!

Top tips

  • Not sure when the cream is just about to boil? The surface will begin to form a crema, a tiny microbubble layer. As soon as you see this, reduce the heat
  • Leave a little lemon zest to one side before adding to the cream and sugar mix. This little pinch can be added on top of the posset just before serving for decoration.

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