Elderflower and Lemon Posset
This silky, no-bake cream dessert is gently set with lemon juice and perfumed with elderflower cordial for a delicate floral sweetness. It is served chilled in vintage teacups and topped with fresh edible flowers for a truly enchanting cottagecore presentation.
A silky lemon cream dessert set without gelatin and lightly scented with elderflower cordial.
Nutrition per serving
Ingredients
posset
garnish
Instructions
Heat the Cream
Combine the heavy cream and granulated sugar in a medium saucepan over medium heat. Stir constantly until the sugar dissolves then bring to a gentle boil. Allow to boil for exactly 3 minutes while stirring to prevent scorching.
Add Flavor and Set
Remove the pan from heat and stir in the fresh lemon juice, elderflower cordial, and lemon zest. The acid from the lemon juice will cause the cream to thicken slightly as it cools. Stir gently for one minute.
Pour and Chill
Pour the warm posset mixture evenly into four small teacups, ramekins, or vintage glasses. Allow to cool to room temperature for 15 minutes before transferring to the refrigerator to set for at least 3 hours or overnight.
Garnish and Serve
Once fully set with a gentle wobble, top each posset with a scattering of fresh edible flowers such as violets, borage, or nasturtiums just before serving. Serve cold with a small spoon.
Substitutions
Common mistakes
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