Lemon and Basil Posset

One of our dinner party dessert go-tos. It’s incredibly easy and make-ahead, light, and you can play around with the herb flavouring. We’ve tried lavender, tarragon, thyme… the list goes on. You’ll need to stick with the citrus for recipe to thicken.

We’ve had friends come into the kitchen after dinner to lick the pan they enjoyed this so much. You’ll know they’re friends for life when this happens.

Makes 6

600ml double cream
150g sugar
2 lemons, zest and juice
Large handful basil
Unsalted pistachios, chopped, to garnish (optional)
Rose petals to garnish (optional)

Bring the cream and sugar to the boil, stirring. Boil for 3 minutes, stirring all the time. Turn off the heat. Add the lemon zest, basil and allow to cool.

Strain into a jug. Add the lemon juice and stir vigorously. Pour into 6 posset vessels (we like coupe glasses).

Refrigerate for at least 4 hours or overnight.

If you’re feeling extra add some chopped pistachios and rose petals before serving.

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