Lemon & Blackcurrant Posset

35 minutes

Easy

A posset sets because acid reacts with cream, thickening it without gelatine or eggs. That interaction is simple but powerful, and once understood, it opens up other desserts. This recipe also shows how a small number of ingredients can produce something that feels more refined. It’s designed to be made ahead, removing pressure on the day of serving

Nut-free

Vegetarian

Egg free

Ingredients

600 ml double cream
135 g caster sugar
Zest of 2 lemons
70 ml lemon juice
6 tbsp blackcurrant jam

Method

Step 1

Warm 6 tbsp blackcurrant jam gently until loosened.

Step 2

Divide between serving glasses and spread into an even layer. Chill for 10–15 minutes.

Step 3

Add 600 ml cream, 135 g sugar and lemon zest to a saucepan.

Step 4

Bring to a gentle simmer over medium heat and cook for 3 minutes, stirring occasionally.

Step 5

Remove from the heat and stir in 70 ml lemon juice.

Step 6

Leave to stand for 1 minute.

Step 7

Pour carefully over the jam layer.

Step 8

Chill for at least 4 hours, ideally overnight, until set.