lemon posset dessert recipe idea

A delicate and attractive dessert with the perfect balance between sweet and sour. Accompanied with crispy flapjack and delicious blueberries.

Difficulty 3/5
Time 3/5


For the Posset:
. 500ml whipping cream
. 4 lemons for zest and juice
. 100g sugar

For the Flapjack:
. 200g jumbo oats
. 75g golden syrup
. 50g butter
. 20g poppy seeds

For the Blueberry Syrup:
. 100g blueberries
. 50ml pin gin
. 100g sugar

To serve…
lemon confit, wood sorrel and lemon curd


1) Place the cream, zest and sugar into a pan and slowly bring to the boil, stirring constantly.

2) Once the cream mixture has boiled, add the juice and check the sour balance, with the option of adding more lemons.

3) Pour the cream mixture into glass bowls/rings or any mould available for 4 hours to set.

4) For the flapjack, warm the treacle and butter together. Then combine the oats and poppy seeds.

5) Bake at 180 for 5-8 minutes until they are crisp to the touch. Leave to cool and then snap into pieces.

6) Finally, place the berries, gin and sugar in a pan with a lid, and bring to the boil. Once the sugar has dissolved and reduced, leave to cool so you get a sweet syrup encapsulating the berries.