Lemon Chamomile Posset

An almost impossibly smooth custard-like dessert, you’ll love how perfectly it sets without eggs, starch, or gelatin - the acid in the lemon reacting with the heavy cream is all it takes. That means this refreshing, easy-to-make dessert can be shared with almost anyone, no matter their dietary needs or preferences.

Prep Time
35 minutes
4 hours chilling time
Cook Time
approximately 5 minutes

Simply Raw™ Turbinado Sugar

Has distinctive large golden crystals delivering a mellow flavour. It brings out the very best in your coffee and adds a delicious taste and crunch as a topping on baked goods and cereals.

Servings
  • ½ cup (125 ml) lemon juice, freshly squeezed ½ cup (125 ml) lemon juice, freshly squeezed
  • 30 g strips lemon zest (from 2 large lemons, washed), peeled with a vegetable peeler 30 g strips lemon zest (from 2 large lemons, washed), peeled with a vegetable peeler
  • 3 tsp (3 g) dried chamomile flowers (organic, or use one tea bag) 3 tsp (3 g) dried chamomile flowers (organic, or use one tea bag)
  • 2½ cups (625 ml) heavy cream 2½ cups (625 ml) heavy cream
  • ¾ cup (150 g) Redpath Simply Raw™ Turbinado Sugar, divided ¾ cup (150 g) Redpath Simply Raw™ Turbinado Sugar, divided
  • ¼ tsp (2 g) salt ¼ tsp (2 g) salt

Garnishes (optional):

  • Fresh berries (example: raspberries, blackberries, strawberries, passion fruit) Fresh berries (example: raspberries, blackberries, strawberries, passion fruit)
  • Citrus fruits (orange, mandarin, grapefruit, pomelo segments) Citrus fruits (orange, mandarin, grapefruit, pomelo segments)
  • Lemon zest, finely grated Lemon zest, finely grated
Saucepan

Instructions

Step 1
Step 2

Once dissolved, turn off heat and allow syrup to cool for 5 minutes. Add and stir in dried chamomile flowers (or tea bag, if using). Cover pot and allow chamomile to steep; 15 minutes.

Lemon and sugar syrup in a pot with a tea bag and lemon zest
 

Step 3

Meanwhile, in a medium heavy-bottomed pot, combine heavy cream, the remaining sugar (75 grams), and salt. Place on medium-high heat and bring to a boil. Stir occasionally to prevent cream from burning and boiling over; boil for at least 3 minutes, ensuring all sugar is completely dissolved. Remove from heat.

Step 4

Immediately whisk the lemon-chamomile mixture into the cream. Let mixture cool to room temperature, whisking every so often to prevent a skin from forming; 15 minutes.

Pouring lemon and sugar syrup with chamomile into a pot of warm cream

Step 5

Using a fine-mesh sieve, strain mixture into a large measuring cup. Discard solids.

Straining solids from lemon and cream mixture through a sieve

Step 6
Step 7

If desired, garnish the lemon-chamomile possets with fresh berries, or sprinkle tops with finely grated lemon zest. Serve immediately.

Two servings of Lemon Chamomile Posset in glass dishes

Chef's Tip

*Zest lemons before juicing.

*For a different flavour, replace some or all of the lemon juice with other citrus juices (lime, orange, blood orange, or grapefruit). Replace strips of lemon zest with the citrus fruit used.

*If using chamomile tea bags, try to find a brand that includes the whole flower, if possible.

*Omit chamomile if desired, or replace with another tea, like Earl Grey, or fresh herbs such as thyme, basil, or rosemary.