These little lemon posset bowls are the perfect balance of creamy, tangy, and sweet - imagine them the size of a small crème brûlée. We’ve swapped sugar for honey for a slightly healthier twist, without compromising on indulgence.
Makes 2–4 servings
Ingredients:
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200ml double cream
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50g honey, plus extra to drizzle
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1 lemon, zest and juice
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1–2 Lemon Meringue Flower and White bars
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Fresh mint and extra lemon zest, to serve
Method:
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In a saucepan over medium heat, combine the cream and honey.
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Bring to a gentle boil, whisking occasionally, then simmer for 2 minutes.
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Remove from heat and stir in the lemon juice and zest.
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Divide the mixture between your ramekins.
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Chill in the fridge for at least 3 hours, or overnight if you can wait that long (we won’t blame you if you can’t!).
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To serve, top each posset with a Lemon meringue Flower & White bar, a drizzle of honey, and a few fresh mint leaves.
These possets are light, zesty, and absolutely dreamy - perfect for a weekend treat or a special dessert for friends.
