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Lemon posset with candied lemon and strawberry cream Recipe

  • 1To make the candied peel

    Remove the lemon zest and blanch in boiling water for 1 minute. Drain the water.
    In a separate pan, mix together the sugar and the water and allow reduce to a syrup. Add the lemon zest and cook for 8-10 minutes.
    Spread a little caster sugar on to baking parchment. Remove the lemon zest from the syrup and coat with a light dusting of caster sugar.

  • 2For the lemon possets

    Zest and juice the lemons.

    Place the cream and caster sugar in a saucepan and bring to the boil. Simmer for 2-3 minutes before stirring in the lemon juice and zest. Bring back to the boil and then remove from the heat, pass through a sieve and pour into serving glasses.

    Transfer to the fridge and refrigerate until set.

  • 3For the strawberry cream

    For the strawberry cream: remove the tops from the strawberries and cut them into small pieces.
    Whisk the cream until thick and then add the strawberry liqueur and the chopped strawberries.

    To serve: pipe the strawberry cream on top of the set possets and finish a strawberry and a little candied lemon.

Chef's tip

«Make these desserts the day before to ensure they are thoroughly set before serving. Try making this dessert using raspberries instead of strawberries.»

A fresh and zesty set cream dessert served with candied lemon and a fresh strawberry cream.

Rate this recipe :

(13 votes)

  • Preparation  10mins
  • Cooking time  10mins
  • Rest time  0h

Ingredients for people

  • Double cream : 750 ml
  • Lemon(s) : 3 whole
  • Caster sugar : 200 g

    For the cream
  • Double cream : 50 ml
  • Wild strawberry liqueur : 10 ml
  • Strawberries : 50 g

    For the garnish(es)
  • Water : 75 ml
  • Caster sugar : 75 g
  • Lemon(s) : 1 whole
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