Lemon posset

Lemon posset is an indulgent but light dessert, which makes it perfect for the festive season. What makes it even better is the fact it takes almost no time to make; the jelly layer in this version adds a few minutes, but turns it into a really stunning-looking dish, while the addition of mint makes it a refreshing way to end a meal.


  • 300ml double cream
  • 75g caster sugar
  • 1 lemons, zested and juiced
  • 100ml orange juice
  • 2 sheets of gelatine
  • Few mint leaves


Place the double cream and sugar into a pan and bring slowly (on a low heat) to boil
Boil for three minutes, allow to cool slightly
Add the juice and zest, mix well and pop into some pretty glasses and keep in the fridge
For the jelly: soak the gelatine in cold water for 5 minutes
Warm up the juice in a pan and stir the gelatine in until dissolved
Once the posset has set, pour the juice over it and leave to set in the fridge
To serve: take out of the fridge 15 minutes before servicing to bring to room temperature and sprinkle with sliced mint leaves