Lemon verbena possets

Ingredients

• 2 lemons
• 125g caster sugar
• 6 lemon verbena leaves, plus 4 leaves to serve
• 425ml double cream

Method

I had kind of forgotten about possets until recently when I was at my favourite Italian restaurant in London, Trullo. They had lemon posset on the dessert menu, which I ordered, served with buttery shortbread for scooping into the posset. It reminded me just how good a posset can be. This recipe is the closest I have come to capturing the Trullo moment. I have added lemon verbena, as it gives it such a delicious lemon depth, but don’t worry if you can’t find it as you can just leave it out. You can make this dessert up to two days before serving, keeping it in the fridge.

Grate the zest of the lemons into a saucepan, then squeeze out and add the juice, followed by the sugar and lemon verbena leaves.

Place the pan over a low heat and bring to the boil, stirring occasionally until the sugar has dissolved. Whisk in the cream and cook for 3 minutes.

Divide the mixture between four small glasses or ramekins. Leave to cool, then chill in the fridge for 2 hours until set.

Remove the possets from the fridge at least 30 minutes before serving and top each posset with a lemon verbena leaf before serving.

Taken from Clodagh’s Suppers by Clodagh McKenna, published by Kyle Books. Photography by Dora Kazmierak

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