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Lemon Posset with Rose or Lemon Sweet Scented Geranium

This lemon posset is lip-smackingly good, it was Skye Gyngell who introduced us to this version scented with sweet geranium leaves (Pelargonium Graveolens).

Serves 8

400ml (14fl oz/1 3/4 cups) double cream

90g (3oz/scant 1/2 cup) caster sugar

5 leaves rose or lemon scented geranium  

2 fl oz (50 ml) lemon juice

6 x 75ml (3fl oz/scant 1/2 cup) individual serving bowls or shot glasses


tiny rose geranium or lemon geranium leaves

Place the cream, sugar and rose geranium leaves in a saucepan and bring to a simmer. Turn down the heat to low and cook, stirring often, for five minutes. Remove the pan from the heat, squeeze in the lemon juice, strain into serving bowls of choice.  Cool, cover and refrigerate for 3-4 hours or overnight.

Garnish with a tiny rose or lemon scented geranium leaf.

This is a recipe by
Rory O'Connell
View all my recipes

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