St clements posset

St clements posset


  1. Grate a little rind from the lemon and the satsuma for garnish
  2. Cut the lemon and satsuma in half and juice them both
  3. Mix the juice with the caster sugar in a bowl
  4. Put the cream in a small saucepan and gently bring to the boil
  5. Pour the boiling cream over the juices and mix well
  6. Whilst still hot – pour the cream into 2 glasses
  7. Allow to cool and set – decorate with the grated rind
  8. Chill in the refrigerator till needed



Best served with ginger snaps or shortbread!


300ml Double cream
1 x lemon
1 x satsuma
60g caster sugar


Time: 5 mins
Serves: 2
Nutrition: n/a