Looking for a simple tangy dessert which is sure to be a crowd pleaser? Look not further than Gilly Robinson's Lemon Posset recipe

  • 2hrs
  • 15
  • Easy


  • 600ml double cream
  • 150ml granulated sugar
  • Zest and juice 2 lemons
  • For the crumble
  • 40g rolled oats
  • 20g unsalted butter
  • 20g Demerara sugar
  • Pinch sea salt
  • 2 sprigs thyme , leaves picked off


For the lemon posset simmer the cream and the sugar until the sugar has dissolved, bring to the boil and whisk in the lemon juice and zest. Allow to cool and then strain to remove the zest. Pour into shot glasses or small wine glasses and chill for 2 hours at least.

To make the crumble, mix the oats, butter, sugar and the salt and spread onto a baking mat (silicone mat or baking tray and baking paper) and cook at 200C for 10 mins. Crumble gently and add the thyme return to the oven for a further 10 mins and cool. Sprinkle over the posset.

Tip: Ring the changes from standard shot glasses. Use port, dessert wine glasses, or old fashioned Champagne glasses. Visit local charity shops for a selection of unmatching glasses.


About The Author

Gilly Robinson is head tutor at Malton Cookery School

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