Lemon and ginger posset

Diana Henrys smooth and creamy dessert gets an extra flavour punch when served with juicy poached loquat fruits
By Diana Henry
Lemon and ginger posset
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes plus 2 hours chilling
  • Effort: easy


For the posset

  • 500 ml double cream
  • 140 g caster sugar
  • 2 lemons, juice only
  • 2 tbsp preserved stem ginger syrup
  • 1 preserved stem ginger, finely chopped

For the loquats

  • 6 loquat, halved and destoned
  • 7 tbsp caster sugar
  • 4 tbsp water
  • 1/2 lemon, juice only
  • 3 drops vanilla extract


1. For the posset: put the cream and the sugar into a heavy bottomed saucepan and slowly bring to the boil, stirring from time to time to help the sugar dissolve. Turn the heat down slightly and let the cream simmer for 3 minutes, making sure it doesnt bubble over.

2. Transfer the cream mixture into a bowl and whisk in the lemon juice. Add the preserved ginger and syrup. Divide the mixture between 6 small glasses and allow to cool, then refrigerate for 1-2 hours until set.

3. For the loquats: put the loquats in a small saucepan with the sugar and water to cover them and the lemon juice and vanilla. Heat very gently and let the loquat poach for 5-6 minutes until just tender. Drain, and let the loquats cool completely.

4. To serve, spoon some loquats onto the top of each glass of posset.

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