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Lemon verbena possets

Clodagh McKenna / 19 March 2019

Lemon verbena gives these possets a delicious lemon depth.

Lemon verbena posset.
Lemon verbena posset. Photography by Dora Kazmierak




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


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.

Clodagh’s Suppers

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

Visit our spring recipe section for more delicious meal ideas


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.