Citrus possets

  • Petit four
  • easy
  • makes 12
  • 45 minutes


First published in 2015
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  • 600ml of double cream
  • 120g of caster sugar
  • 1 orange, large, zested and juiced
  • 2 unwaxed lemons, zested and juiced
  • edible flowers, for decoration (optional)
  • edible glitter, (optional)
Place half of the cream and half of the sugar into a pan and set on the stove over a gentle heat. Allow it to bubble gently while stirring until the sugar is fully dissolved - this will take about 5 minutes
Take the pan off the heat and add the zest and juice of the orange. Whisk it together to combine well and leave aside to cool
Repeat the process with the remaining cream and sugar, this time using the lemon zest and juice instead of orange
Divide the mixture between your glasses, cover each with cling film and leave to chill in the fridge for a few hours or overnight
First published in 2015
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