Member recipeLemon Posset Recipe Rating Static 12345(2 ratings) Member recipe by herbelustServings Serves 6 Simple, quick, easy & tasty This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.Save to My Good FoodPlease sign in or register to save recipes. Print Ingredients Method Ingredients600 ml double cream140 g caster sugar2 large lemons, juice and grated zestTo serve1 large lemon, pared zest only Method1. Put the double cream in a large pan with the sugar. Bring slowly to the boil and simmer for 3 minutes. Take it off the heat, add the lemon juice and zest and whisk well. 2. Pour into 6 ramekins and refrigerate for 2-3 hours. Sprinkle with the pared lemon zest before serving with shortbread. You may also like Citrus burst syllabub with almond heart cookies 4(2 ratings) Bourbon cocktail 3.5(2 ratings) Shortbread recipe 4.66154(65 ratings) Golden potatoes 5(1 rating) Lemon & ginger shortbread 4.5(20 ratings) Lemon meringue pie s'mores 0(0 ratings) Champagne & raspberry possets 4.833335(18 ratings) French 75 cocktail 5(1 rating) Comments, questions and tipsSign in or create your My Good Food account to join the discussion. Comments (3) Questions (1) Tips (0) louiseholistic 10th Mar, 2018 5.05Easy peasy recipe that always impresses. I use 20g less sugar. kapalai 26th Dec, 2011 5.05Made this recipe for my birthday for work, but instead of ramekins used shot glasses and finished with raspberry sauce, went down a treat. Would definitely recommend it infect making these for new years eve party. Raggleswoodlucy 1st Oct, 2017 How many shot glasses servings did you get from this recipe? Sammy N 28th Dec, 2019 How long will this keep in the fridge? Can I make today ready for tomorrow? Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.Sign in or create your My Good Food account to join the discussion.