If you have been following me on Facebook or Instagram, you know that I made lemon posset recently for the first time. Posset is a classic British dessert made with no more than cream, sugar and lemons. I used a fantastic recipe that I found here on Tracey O’Brien’s lovely blog. I’ve made it a few times already since then as it has quickly become a family favourite. With Valentine’s Day fast approaching, I decided to give it a little makeover.
Normally, my go-to for natural pink colouring are beets. But in this case, I found a citrusy alternative- blood oranges. I am happy to say, it worked out perfectly. And since roses are the most popular Valentine’s Day flowers, I added a bit of rosewater and garnished with rose petals. The final result is just as divine as the original recipe, but with the slightest hint of rose and colour to match.
Rosewater Lemon Posset (adapted from here)
- 180 g (about 2/3 cup) maple syrup
- 650 ml heavy cream*
- zest of 3 lemons
- 1 tbsp rosewater
- 75 ml freshly squeezed lemon juice (approximately the juice of 2 lemons)
- 75 ml freshly squeezed blood orange (approximately the juice of 1 blood orange)
- dried or fresh organic rose petals (optional for garnishing)
- In a large saucepan, combine maple syrup, cream and zest. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat and allow to simmer for 2-3 minutes, stirring occasionally.
- Remove from heat. Mix in rosewater, lemon juice and juice of blood orange.
- Strain the mixture through a sieve and divide into serving glasses (or bowls, cups, ramekins).
- Allow to cool to room temperature.
- Cover with clean tea towel and allow to cool in the fridge for at least 3 hours or overnight.
- Garnish with dried or fresh rose petals!
*I use 35% cream as that is the closest thing that I can find here to heavy cream. It works out but I imagine my posset is not as firm as it would be using heavy cream…. still delicious though!