Monthly Archives: February 2013

Mouth Watering Lemon Possett

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Lemon Possett is so easy to whip together, that only tossing a bag of Skittles at your guests could make for a simpler dessert. Take a bite of this deliciously light, lemon pudding and you would never guess that it only contains three ingredients: sugar, cream and lemon. 

Normally my go-to dessert is creme brûlée, if I’m in the mood to treat others with something fancy and elegant, but this zestier, unscorched cousin of the brûlée is quicker and sure-fire, without having to worry about finicky egg yolks or burning down the house with the kitchen blow torch. 

The secret to serving a possett is to keep it chilled until seconds before serving. Moments after biting into it, it will begin to melt, and if you leave room for conversation in between bites, you’ll be left with a ramequin full of lemony juice.  

The intense lemon flavour make this a very light dessert, perfect to pair with a dinner of seafood or chicken, or with heavier meals where maternity stretch pants are in order. So essentially, eat it anytime. 

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