Lemon Posset with Blackberry Sauce
This recipe for lemon posset elevates the well-known, much loved old-English pudding by adding a layer of smooth blackberry sauce. It is quick and easy to prepare and results in a pretty and dreamy creamy dessert.
Servings: 6 people
For the Posset
- 400 ml/ 1 12/3 cups Double cream Heavy cream
- 125 g/ ⅔ cup Caster sugar
- Zest of 1 lemon finely grated
- 60 ml/ ¼ cup Lemon Juice
For the Sauce
- 200 g/ 7 oz Blackberries fresh or frozen
- 5 ml Lemon juice
- 100 g/ ½ cup Granulated sugar
Make the Posset
Put the cream, sugar and lemon zest into a small saucepan and heat gently until the sugar dissolves, stirring frequently
When the sugar has dissolved, turn up the heat slightly and allow the cream to simmer for around 3 minutes - it will bubble up in the pan. Stir constantly at this stage and do not let the cream boil over. Do not be tempted to turn the heat to high - rapid boiling can casue the cream to split
After boiling gently for 3 minutes, take the pan off the heat - the cream will have thicken very slightly
Let cool for 2 minutes, then pour in the lemon juice, stirring it in quickly. The cream will thicken significantly at this point and will easily coat the back of a wooden spoon
Let the posset cool slightly, then transfer to a jug and pour into ramekins or serving glasses (see notes)
Allow to cool to room temperature, then cover and transfer to the fridge to set for 2-3 hours
Make the Blackberry Sauce
Put the berries (fresh or frozen) into a small pan with the sugar and a squeeze of lemon juice
Cook gently, stirring often, to allow the sugar to dissolve, breaking down the berries using the back of a wooden spoon as they cook
When the sugar has dissolved, bring up to a simmer and let cook until the temperature on a food thermometer reads between 102-105C/ 215-221F
Take off the heat and push through a fine-meshed sieve to remove the seeds. Don't forget to scrape the underside of the sieve at the end
Give the strained sauce a stir then spoon a little over each serving of posset
Let cool then transfer to the fridge to firm up for at least 1 hour
Number of Servings
This recipe makes 50ml (just over 2 cups) of posset. This is sufficient to make either 5 small desserts or 4 larger desserts. Nutritional information is provided on the basis of 5 smaller servings.
This is a rich & creamy dessert, so small portions work really well here.
Do take care if using delicate glassware since filling with hot posset can lead to it cracking. I used thin, vintage glasses and let my posset cool to around 50C/ 120F before decanting into them. It was still loose enough to pour at this temperature, but not hot enough to damage the glasses.
Calories: 470kcal | Carbohydrates: 52g | Protein: 2g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 110mg | Sodium: 31mg | Potassium: 137mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1262IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 1mg