Orange and Lemon Posset with Ginger Crumb
By OcadoLife
Published 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.
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.