Desserts Recipe

Heat cream and sugar

Combine heavy cream and granulated sugar in a medium saucepan. Place over medium heat, stirring frequently until the sugar dissolves and the mixture comes to a gentle simmer. Continue to simmer gently for 3 minutes, stirring to prevent sticking and to slightly reduce the cream.

Add lemon and flavor

Remove the pan from heat. Stir in the fresh lemon juice, lemon zest, vanilla extract, and sea salt. You will notice the mixture will thicken as the acid curdles the cream slightly — this is expected and creates the posset's texture.

Strain and portion

For an extra-silky texture, pour the mixture through a fine-mesh sieve into a heatproof bowl to remove any coagulated bits and the zest if you prefer a smooth finish. Divide the strained mixture evenly among six small serving glasses or ramekins.

Chill

Allow the possets to cool at room temperature for 15–20 minutes, then cover lightly with plastic wrap and refrigerate for at least 3 hours, or until fully set (overnight is fine).

Serve

Before serving, garnish each posset with a few fresh berries or a small mint leaf. If using the shortbread crumble, sprinkle a tablespoon over each posset for texture contrast.

Preheat

Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment paper.

Make dough

In a small bowl, rub the cold cubed butter into the flour, powdered sugar, and salt using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Bake

Scatter the crumbly mixture in a thin, even layer on the prepared baking sheet. Bake for 10–12 minutes, or until the crumbs are pale golden and fragrant. Watch carefully so they don't brown too much.

Cool and crumble

Remove from the oven and let cool completely on the baking sheet. Once cool, break into coarse crumbs. Store in an airtight container for up to 3 days and sprinkle over the chilled possets just before serving.