Lemon posset, although rich with double cream and sugar, always manages to trick you into thinking you’ve had a light end to the meal, with the added bonus of taking mere moments to make; although you do need to allow for setting time. The zesty hit of lemon is deliciously refreshing in itself, but the floral pop of purple from the crystallised violet petals perfectly marries chic with retro. The welcome crunch from the violets also renders the addition of biscuits, served on the side, unnecessary, making this an extremely low effort, high impact pudding.
Ingredients for lemon possets with crystallised violet petals
- 600ml double cream
- 150g caster sugar
- The finely grated zest and juice of 2 large lemons
- 3 tsp crystallised violet petal pieces
Method for lemon possets
Put the double cream and caster sugar in a saucepan over a gentle heat and stir until the sugar has dissolved. Bring the sweetened cream up to the boil and simmer for a couple of minutes.
Turn off the heat and stir in the finely grated zest and juice of the lemons.
Divide the hot mixture between 6 glasses, bowls, or ramekins, and leave to cool to room temperature, before transferring to the fridge to set for at least 4 hours.
Once set, scatter over the crystallised violet petals (half a teaspoon on each) just before serving.
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Shop all edible flowers, and try our violet panna cotta recipe.