Although Lemon Posset is quite possibly one of the simplest recipes in existence, there are many ways to make it really special. We selected organic Sicilian lemons for their intensely sweet and fragrant zest, and also stirred in a little organic creme fraiche from Hinxden Dairy in Kent to make it even creamier. Poured into elegant glasses and paired with an AVANTCHA Lavender Tea (a few blossoms sprinkled on top of the posset, too) and you have yourself something quite remarkable to offer at the table.
Duration: 10 minutes, plus 2hr setting time (or overnight)
2 Sicilian lemons
Take 2 tsps zest and 5tbsps juice and set aside
170g caster sugar
440ml double cream
30ml creme fraiche
Bring sugar and cream and creme fraiche to boil stirring continuously, and lower heat so that it is bubbling gently
Continue to stir and cook for three minutes
Remove from heat and stir lemon juice and zest through
Allow to cool and rest for 10 minutes before stirring once more and pouring into your chosen vessel
Place in fridge to set – this will take around two hours, or you can make the posset and leave it overnight
When ready to serve, sprinkle with Lavender Tea and fresh lemon zest
Cream is incredibly well suited to infusing with teas. You can find out more by reading our Versatility of Tea journal, or experiment for yourself.