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.
4 hours chilling time
- 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
In a small pot, bring the lemon juice, strips of lemon zest, and half (75 grams) of the Redpath Simply Raw™ Turbinado Sugar to a boil. Reduce heat to medium-low and simmer until sugar is completely dissolved.
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.
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.
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.
Using a fine-mesh sieve, strain mixture into a large measuring cup. Discard solids.
Portion the lemon-cream mixture into small glasses or ramekins. Place in the fridge to chill, uncovered, until just set. Cover each container with plastic wrap. Chill for at least 4 hours.
If desired, garnish the lemon-chamomile possets with fresh berries, or sprinkle tops with finely grated lemon zest. Serve immediately.
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.