Lemon and lavender possets

Name: Lemon and lavender possets
Yield: Serves 8
Cuisine: British recipes
Ingredients: 600ml double cream; 8 tbsp lavender sugar (from Sainsbury’s or cotswoldlavender.co.uk; see tip); Zest of ½ lemon and juice of 1-2 (about 140ml); Lavender sprigs to decorate (optional)

Published: 31 Aug 13
Updated: 18 Mar 24

Test kitchen approved

This easy recipe for lemon and lavender possets takes only 5 minutes to prepare.

Serves 8
Takes 5 minutes to make, plus 2 hours chilling

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Ingredients

600ml double cream
8 tbsp lavender sugar (from Sainsbury’s or cotswoldlavender.co.uk; see tip)
Zest of ½ lemon and juice of 1-2 (about 140ml)
Lavender sprigs to decorate (optional)

Method

Put the double cream and lavender sugar (see tip) in a pan over a medium heat. Bring to the boil, then cook for 2½ minutes, stirring constantly.
Remove the pan from the heat and stir in the lemon zest and juice.
Strain the mixture into pretty glasses or small teacups, then chill in the fridge for at least 2 hours until set. Serve decorated with a sprig or two of lavender, if you wish.

Recipe from September 2013 Issue

Nutrition

Nutrition: per serving

Calories: 441kcals
Fat: 40.3g (25g saturated)
Protein: 1.2g
Carbohydrates: 18.7g (18.3g sugars)
Fibre: no fibre
Salt: trace salt

delicious. tips

If floral flavours aren’t your thing, use caster sugar and top with fresh raspberries.

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Lemon and lavender possets

Ingredients

Method

Nutrition

delicious. tips

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