Thyme-Infused Lemon Posset

A really quick and easy dessert to knock up whenever you’re expecting guests. It’s so simple to make, anyone could do it!

A posset is the perfect balance of light citrus flavours and rich indulgent cream. Since the only setting agent in these is the lemon juice, the cream holds its shape but stays nice and soft. It just melts in the mouth. I’ve infused mine with thyme for a delicate finish, but you can always omit this and make a very traditional version.

Ingredients - Makes 4

600ml double cream
150g caster sugar
zest of 2 lemons, plus 80ml lemon juice (approx. 4 lemons total)
Small bunch of thyme
clementine segments, to garnish
candied lemon, to garnish

Method

Place the double cream, sugar, lemon zest and small bunch of thyme into a saucepan over medium heat. Whisk together and bring to a simmer. Remove from the heat, cover and leave to infuse for 10 minutes.

Once infused, strain through a sieve before stirring in the lemon juice. Pour into your chosen glasses and transfer to the fridge overnight (or at least 4 hours.)

Once set; garnish with clementine segments, candied lemon and a few thyme leaves.