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. The recipe below adds a little twist to it.
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!