Comments on: Lemon Posset

By: hiddencat12

hiddencat12 — Mon, 23 Nov 2009 20:41:24 +0000

hi, I treid lemon posset at work with lemon shortbread and boil/baked oranges with some kind of icing sugar and grated chocolate over the top. they were served in martini glases and looked fantastic. I think imgoing to definatley try this recipe and use it when I go to uni next year.

By: Yvonne

Yvonne — Sat, 24 Oct 2009 12:57:25 +0000

I love this site and visit often. I don’t do facebook or twitter but have a blogspot blog. Can I still follow your blog and, if so, how?

By: Nick Scott

Nick Scott — Fri, 09 Oct 2009 09:37:54 +0000

This is one of my favourite desserts, but you really can’t eat too much of it at once, as it’s so rich. Try serving three small possets of different flavours in small glasses in a line looks and tastes great! I once gave it to a couple who came round for dinner, only it was still slightly warm, as it cooled in the stomach you could see people becoming slightly uncomfortable as the cream set.. lovely though!!

By: Lindsay

Lindsay — Wed, 03 Jun 2009 22:11:29 +0000

Just tried posset with a few sliced fresh strawberries on . . . in the restaurant at Sudeley Castle (nr Cheltenham) after our lunch there. Never had it before . . . it was delicious! Have often made another similar old English cold dessert before – syllabub. That’s even easier (no heating involved).

By: mary

mary — Wed, 31 Dec 2008 12:44:32 +0000

I did this years ago as the Mail on Sunday did a little lemon recipe pull out. I have also used different citrus seperately and together depending on what I have got in my fruit bowl – grapefruit and lime is also good on a hot summers day!

By: Meg

Meg — Sat, 22 Nov 2008 16:10:43 +0000

You know what? . . . it’s really nice eaten on it’s own!!!

By: Sheryl

Sheryl — Thu, 06 Nov 2008 16:09:49 +0000

Going to try this receipe this weekend for someone with diabetes but substituting sweetex for the sugar… we’ll see what happens.

By: Claire B

Claire B — Mon, 19 May 2008 13:16:09 +0000

Hello! Wonderful recipe, I used to have it all the time! Now I’ll like to try and cook it but I’m not sure I get it entirely: your pour half the lemon juice in the cream (so,that’s one lemon) and you don’t use the other half (that is, other than for adjusting the sharpness)?
Thank you ever so much

Claire

By: Yvonne

Yvonne — Sun, 02 Mar 2008 22:22:03 +0000

I just made lemon posset last night and ate it tonight. It worked very well but was watery at the bottom. How can I avoid this in future?

By: juanita Lennox

juanita Lennox — Tue, 18 Dec 2007 12:34:09 +0000

And what is really fantastic is if you add a crunchy topping – mix sugar and lemon rind (or lime rind) together and scatter on top just before serving. it’s divine and this is one of the best desserts.