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Orange and Lemon Posset with Ginger Crumb

Orange and Lemon Posset with Ginger Crumb

By OcadoLifePublished on 22 April 2025“There are few easier, more pleasurable desserts that can be made ahead than 
a posset,” says Mark Diacono – cook, photographer and author of Sour: The Magical Element That Will Transform Your Cooking – who created this Orange and Lemon Posset with Ginger Crumb. “The topping is optional, but if you’re in the mood for crunch, it’s a delicious embellishment. Oranges and lemongrass bring out the best in each other for an uplifting tang.” If you fancy experimenting, this pud works well with other citrus pairings too – limes, Seville oranges and grapefruit are also delicious. Allow around 2 hrs chilling time for the posset to set.
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Time and servings

20 minsTotal time
6Servings
5 minsPrep time
15 minsCooking time

Ingredients

  • 400ml double cream
  • 130g caster sugar
  • 1 lemongrass stalk, peeled and bashed with a rolling pin
  • 2 oranges (approx.), 1 juiced to give 60ml, 1 peeled and segmented to decorate, plus 3 pared strips of zest
  • 1 lemon (approx.), juiced to give 60ml, plus 1 pared strip of zest
  • 60g ginger biscuits, blitzed to a crumb (optional)

Method

  • Step 1

    In a small pan, bring the double cream, sugar, lemongrass and orange and lemon zests to a boil, stirring occasionally.

  • Step 2

    Reduce the heat; simmer for 2 mins, then stir in the orange and lemon juices. Turn up the heat and, as soon as the mixture boils, remove from the hob. Pour through a sieve into a jug.

  • Step 3

    Divide the posset between ramekins or small glasses. Allow to cool, then chill for around 2 hrs or until set.

  • Step 4

    Just before serving, top with the ginger crumb (if using) and decorate with a few orange segments. You can make the possets (without the toppings) up to 2-3 days ahead and store chilled.