Summer, Sweet

Lemon & Elderflower Posset

This dessert is just so simple and elegant, it requires such minimal effort and can made well ahead of time.

I like to include the floral fragrance of elderflower cordial when in season, along with a flurry of the delicate flowers to finish.

Other delicious accompaniments would be chopped pistachios, or little shop bough butter or shortbread rounds.

To elevate these little puddings further I sometimes serve them in hollowed out lemon halves. But little cups are just as sweet.



600ml organic double cream/plant based cream

80g caster sugar

3tbs elderflower cordial

Just of 2 lemons

2 slices of lemon peel

To finish

Fresh elderflowers (optional)

Chopped pistachios

Shop bought little shortbread rounds or biscuits of choice.


In a small pan add the cream, sugar, and lemon peel. Bring to aboil and reduce to a simmer for 3 minutes.

Remove from the heat and whisk in the elderflower cordial and lemon juice. Whisk until smooth. Set aside to cool a little and infuse.

Either use hollowed put lemons or little cups and fill with the cream.

Place in the fridge for a few hours or overnight to set.

Serve with chopped pistachios, little biscuits such as these Lemon & cardamon shortbread rounds, and if in season and available fresh elderflowers.

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