Lemon Possets with Vanilla Poached Strawberries

I’ve made these Lemon Possets with Vanilla Poached Strawberries twice in the last 3 weeks, each time to rave reviews so I just have to share the recipe. It is such a delicious dessert with a smooth, silky soft set and this lemon version is citrussy, zesty and fresh.

A posset is a British dessert dating back to medieval times with a similar consistency to that of a panna cotta or custard, using lemon juice to set the mixture as opposed to gelatine, corn flour or eggs. Originally a popular British hot drink made of milk curdled with wine or ale it became extinct and the name was revived in 19th century and applied to the dessert we know today. 

I’ve made an Ottolenghi version of a posset before, a Lemon Labneh Posset and kept to his method of adding labneh to the posset, the labneh adds a tangy richness to the posset. You can buy labneh or follow this super easy recipe to make your own. I do think a very thick Greek yoghurt will work well too.

Serving the lemon possets topped with vanilla poached strawberries makes this simple dessert even more special. Not only do the glossy red berries look beautiful on top, but the sweet strawberries and fragrant vanilla melds with each creamy, lemony bite. Make it festive for the adults and consider adding a splash of gin to the strawberries for an extra layer of flavour. Make it even more special by using your own homemade vanilla extract.

If you love a cold and creamy dessert, have a look at these panna cotta recipes.

I hope you enjoy this recipe for Lemon Possets with Vanilla Poached Strawberries. And once you’ve made the recipe, please share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.

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Lemon Possets with Vanilla Poached Strawberries

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Ingredients

  

• 1 tablespoon lemon zest from 1 to 2 lemons
• 200 g lemon juice about 5 big lemons
• 250 g sugar
• half tsp salt
• 650 g double cream
• 200 g labneh
• 350 g frozen strawberries
• 3 tbsp sugar
• 1 tsp vanilla extract
• good pinch of salt

Instructions

 

• Combine the lemon zest, juice, sugar and salt in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally to dissolve sugar, then set aside
• In a separate saucepan, heat the double cream over a medium heat until it just gently starts to bubble, about 7 to 10 minutes
• Remove from the heat, pour the cream into the lemon mixture, whisk until combined, then whisk in the labneh until smooth
• Strain the mixture through a fine-mesh sieve set over a jug with a spout
• Add back a teaspoon of the strained zest for some texture (optional)
• Divide the mixture across 8 glasses and refrigerate for at least 4 hours, or overnight
• While the possets set, poach the strawberries by placing them into a small saucepan with the sugar, vanilla extract and salt
• Bring to a simmer over a low heat and simmer for 10 minutes
• Cool down and place in the fridge until ready to serve
• To serve, top the possets with spoonfuls of the poached strawberries