Lemon and Rosemary Posset with Berries

A light and tangy lemon posset infused with rosemary, topped with fresh berries. Perfect as a palate cleanser after a savory dish.

Prep Time

10 minutes

Total Time

25 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.84/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2cupsHeavy Cream(Full-fat cream is essential for the texture)

£2.50

0.5cupGranulated Sugar

£0.30

2tablespoonsLemon Zest(From about 2 lemons)

£0.20

0.3cupLemon Juice(Freshly squeezed)

£0.25

2sprigsFresh Rosemary

£0.60

1cupMixed Berries(Such as raspberries, blueberries, strawberries)

£3.00

4sprigsOptional: Fresh Mint Leaves(For garnish)

£0.50

Total Cost

£7.35

£1.84 per serving

Instructions

1.
In a saucepan, combine the heavy cream, sugar, and rosemary sprigs.
2.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Let it simmer for about 3 minutes, infusing the cream with the rosemary flavor.
3.
Remove the saucepan from the heat and discard the rosemary sprigs. Stir in the lemon zest and lemon juice. The mixture will thicken slightly.
4.
Pour the posset mixture evenly into four ramekins.
5.
Let the possets cool slightly at room temperature, then cover them with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to set completely.
6.
Before serving, top each posset with a generous amount of mixed berries and a sprig of fresh mint (optional).
7.
Serve chilled.

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My Notes

Nutrition Information

Nutrition per serving (150g)

550 kcal / 2301 kJ

Carbs

24g

9% of RDA

Fat

50g

71% of RDA

Protein

6% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

22 g

24% of RDA

Sodium

25 mg

1% of RDA

Saturated Fat

31 g

155% of RDA

Chef's Tips

Don't boil the cream mixture too vigorously, as it can curdle.

For a smoother posset, strain the mixture through a fine-mesh sieve before pouring it into the ramekins.

The possets can be made up to 2 days in advance and stored in the refrigerator.

Pair with savory dill yogurt fritters for a delightful contrast of flavors and textures.

Cooking Equipment

Saucepan

Whisk

Ramekins

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Courgette and Beetroot Fritters with Dill Yogurt

Delicious and vibrant fritters made with grated courgette and beetroot, served with a refreshing dill yogurt dip. Perfect as a light lunch, side dish, or snack.

45 minutes

4 servings