Lemon Posset with Marinated Berries

A gorgeously light dessert which goes down easy after a heavy, hearty meal. It really can refresh your palate.

Serves 4-6


600ml cream

150g caster sugar

1 vanilla pod

Juice and zest of 1 lemon

1 large passion fruit


2 tablespoons crème de cassis

1 teaspoon blackberry balsamic vinegar (or 

ordinary balsamic)

1 teaspoon vanilla extract

250g mixed strawberries and raspberries


4–6 mint sprigs 


Start by placing the cream in a pan with the sugar, vanilla pod and lemon zest and juice. Cut the passion fruit in half, scoop out the seeds and pulp, and pass them through a sieve. Add the passion fruit juice to the pan. Bring to the boil and boil for 1–2 minutes.

Leave the mixture to cool slightly. Have a taste just to make sure that the mixture isn’t too bitter. 

You can adjust the bitterness by adding extra sugar at this stage. Pass the mixture through a sieve to remove any bits and the vanilla pod. 

Pour into 4–6 glasses (tumblers), depending on their size. Chill for at least 1–2 hours, but overnight is best.

Pour the crème de cassis, blackberry balsamic vinegar and vanilla extract over the mixed berries in a container or bowl. Cover with cling film and shake. Leave for 1–2 hours, or overnight if possible, to infuse.

To plate, place the posset-filled glasses on a serving plate, spoon over some of the marina­ted berries and top with a mint sprig. 

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