Three Ingredient Lemon Posset with Blackberries

June 14, 2013

Three Ingredient Lemon Posset with Blackberries

What the heck is posset? Don’t worry you’re not behind with the times, I didn’t know what it was either, until recently. Honestly, “posset” makes me think of “possum”, which makes me exclaim “Awesome, Possum!” But that’s not helpful.

So, on second thought, perhaps you and I, dear reader, are both behind, since posset dates all the way back to medieval times in England. The original posset was a hot drink of milk curdled with wine or ale. Now, posset refers to a dessert that’s slightly different. I love simple recipes, ones that only require a few ingredients, but when combined with a touch of kitchen magic result in a product much greater than the sum of its parts. And that describes the posset perfectly. This posset is literally cream + lemon + honey. So, you are three basic pantry ingredients away from a lovely dessert. Now, the exciting part is that overnight, a reaction between the lemon and cream results in a creamy, pudding-like custard!

Three Ingredient Lemon Posset with Blackberries 3

Three Ingredient Lemon Posset with Blackberries 6.

It’s like a magic trick, almost as impressive as making your own crème fraîche. I’ve gussied the dessert up slightly by topping it with with a simple blackberry syrup, some unsweetened whipped cream, and a fresh blackberry. You could use any fruit for the garnish and syrup or skip one or both altogether. I do, however, really enjoy how the blackberry syrup cuts through the tanginess of the lemon, and adds a nicely contrasting punch of color. The fresh fruit and the whipped cream also add a textural element to the dessert.

This is a great recipe to keep up your sleeve for when you need a no fuss make ahead desert.

Three Ingredient Lemon Posset with Blackberries 2



  • 500ml heavy cream*
  • 1 tablespoon honey
  • Zest of 1 lemon (in large strips)
  • 1/3 cup of freshly squeezed lemon juice (from approx. 1-2 lemons)
  • Unsweetened whipped cream, for garnish (optional)

* Do not try to substitute non-dairy milk. The cream sets due to a reaction between the acid of the lemon and the milk proteins of the cream. I read as much online, but I didn’t see anyone actually try it out, so I figured I’d take one for the team :) I can vouch for the posset not working with coconut milk (the coconut milk didn’t thicken at all).

Blackberry Syrup (Optional)

  • 1 pint of blackberries
  • 1 tablespoon honey



1) In a medium pot over medium-high heat, bring the heavy cream and honey to a boil. Allow cream to boil for approximately 3-5 minutes, stirring to make sure the cream doesn’t burn and to dissolve the honey. Watch the pot carefully as cream can boil over quickly.

2) Remove the pot from the heat. Stir in lemon zest strips and lemon juice. Cover and allow to steep for approx. 20 minutes.

3) Remove the strips of lemon zest and stir the cream mixture. Divide the cream mixture evenly among your serving dishes.

4) Allow the cream mixture to cool. Cover each serving dish with plastic wrap and place in the fridge. Refrigerate overnight in order for the posset to set.

Blackberry Syrup:

1) Reserve some of the blackberries for the garnish.

2) Heat the remaining blackberries and honey in a small pot over medium-high heat, stirring frequently.

3) Allow the blackberries and honey to cook down, and slightly thicken to a runny syrup consistency (approx. 15 minutes).

4) Strain the blackberries through a fine mesh sieve. Allow the syrup to cool. Refrigerate the syrup until ready to serve.


1) Pour a thin layer of syrup over each posset – just enough to evenly cover the custard. Pouring too much may result in the whipped cream sliding around.

2) Pipe or spoon some unsweetened whipped cream on top.

3) Place a blackberry on top of the whipped cream.

If you enjoyed this recipe, please remember to share it (pinterest, facebook, twitter, etc.). Thanks!

Three Ingredient Lemon Posset with Blackberries 1

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{ 2 comments… read them below or add one }

[email protected] June 15, 2013 at 8:54 AM

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foodienewz July 5, 2013 at 12:18 AM

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