21/09/2026
Lemon Posset with Ashgrove Pure Cream. Yes, please! 😋
Just three ingredients to make this silky, creamy, and beautifully sharp classic lemon dessert for six people.
INGREDIENTS
600mL Ashgrove Pure Cream
150g caster sugar
2 lemons, finely zested and juiced (about 60mL juice)
METHOD
Step 1. Heat the cream and sugar
Pour the Ashgrove Pure Cream and caster sugar into a saucepan over medium heat. Stir until the sugar has dissolved, then bring to a gentle boil. Reduce the heat slightly and simmer for 3 minutes, stirring occasionally.
Step 2. Add the lemon
Remove from the heat and stir in the lemon zest and juice. The mixture will begin to thicken as the lemon reacts with the cream.
Step 3. Pour and chill
Divide between 6 small glasses or ramekins. Allow to cool slightly, then refrigerate for at least 4 hours, or overnight, until set.
Step 4. Serve
Serve chilled, topped with a little extra lemon zest. For something special, add fresh berries, a crisp biscuit, or a few toasted pistachios.
Ashgrove tip: For the smoothest posset, use freshly squeezed lemon juice and pour the mixture through a fine sieve before dividing between the glasses.
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Award-winning Tasmanian paddock-to-plate dairy.
Proudly Australian grown, made, owned and managed.
