Gorgeously sweet and creamy lemon posset, topped with fragrant, tart passion fruit, this is the perfect dessert to make for Mother’s Day.
Who needs a quick, simple and easy dessert to make that is super impressive and tastes like you spent hours slaving in the kitchen? We all do I guess. And this dessert fits that bill perfectly.
You will genuinely be surprised at how easy it is to make such a special tasting dessert, and you won’t be a frazzled mess! Ok, it’s not exactly good for you, but we all need a treat sometimes, don’t we! And whether it’s Mother’s Day, or any other special occasion, this creamy lemony dessert is definitely that!
Is it really that easy to make?
I promise you that it is. You simply warm the cream and sugar in a large pan, stirring regularly. Once the sugar has dissolved, turn up the heat. As soon as the cream is boiling turn the timer on and allow it to boil for exactly three minutes then turn the heat off and remove the pan from the heat if you don’t cook on gas. After about fifteen to twenty minutes, very gently whisk the skin back into the posset where it will dissolve (so you don’t get any horrible lumps), then pour it into your serving glasses or dishes. Leave it to cool to room temperature then pop it in the fridge. It needs to chill for at least an 1½ hours but 4-6 hours is even better.
If you’ve never made a posset before then you will be surprised at how easy it is to get such good results. I’ve never managed to make a dud. As long as you boil the cream for exactly three minutes (use a timer) then you will have gorgeously rich and creamy lemon posset every time.
How big a pan should I use?
When I say big I mean big. I use a large pasta pan and it’s only just big enough. If you think the cream is going to boil over you can always remove the pan from the heat as the cream will drop down instantly, then transfer it to a bigger pan. It’s not scary (as the cream won’t spit or splatter at all) – just a little bit exciting 😉 Just go carefully so that you don’t burn yourself and be prepared to wipe your hob down if it all goes wrong.
If you want to play it safe, and you have the dishwasher space, use your ‘oh my goodness, I’m cooking for 20 people’ pan.
Do I have to top the posset with passion fruit seeds?
Not at all. You can top it with anything you fancy. Blueberries and raspberries go well. Or you could make a delicate biscuit to serve on the side if you want something fancy and have the time. However, I love the contrast of the sharpness and find the posset a bit sweet without the passion fruit. And I think it looks pretty too.
How’s the 5-a-day challenge going?
Ok, I’ll come clean. My 5-a-day challenge is the real reason I topped the possets with passion fruit. Passion fruit is a flavour I really like, but I hardly ever – read never! – buy them. So I figured that topping a posset with them would be a good idea. And it was! It works brilliantly well. I actually prefer the possets with the passion fruit than without. So that’s one fruit that I didn’t usually eat ticked off my list. To be fair, the passion fruit on top of the posset won’t make much of a difference to your 5-a-day as my poster says that you need to eat 6 for one of you 5-a-day and I can’t see many people doing that but it is making me try things that I wouldn’t normally buy and that has to be a good thing.
I’ll be giving you more of an update on my 5-a-day challenge in my Easy Lunch Box Salad post coming up really soon.
What else can I serve on Mother’s Day?
That’s a good question. At the moment it’s been blowing a gale in the UK for the last couple of weeks. If it’s not stopped by then I’ll be serving my Baked Camembert followed by my Beef, Chestnut and Red wine Casserole. However, if the weather is looking more spring like – fingers crossed, I’m planning to serve my Asian Prawn Salad or my Thai Sweetcorn and Prawn Soup followed by either my Spiced Lamb Steaks with a Yogurt and Feta Dressing or my Lemon Sole with Brown Shrimp and Caper Butter.
Three Ingredient Lemon Posset with Passion Fruit
- 600 ml double (heavy) cream
- 140 g caster (superfine) sugar
- 2 lemons (juice of)
- 3 passion fruit
- Put the double cream and sugar in a large* saucepan. Heat gently, stirring often, until the sugar has dissolved. Allow the cream to come to the boil and boil for exactly three minutes.
- Stir in the lemon juice.
- Allow the posset to cool until you can comfortably touch the side of the pan.
- Very gently whisk so that the skin dissolves into the posset but you don’t add air to the mixture.
- Pour the posset into serving glasses. Allow to cool completely, then chill.
- Spoon the passionfruit seeds over the possets and serve.