Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Lemon Goat's Cream Possets

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Lemon Goat's Cream Possets

    This produces a slightly more softly set posset than cow's cream generally does, and its delicate tang is delightful.

    • Preparation time: 5 minutes plus 4 hours chilling
    • Cooking time: 10 minutes
    • Total time: 15 minutes, plus 4 hours chilling 60 minutes 60 minutes 60 minutes 60 minutes 15 minutes

    Serves: 4 - 6


    • 500g goat's cream
    • 100g caster sugar
    • 2 lemons, juice and finely grated zest
    • 4–6 physalis, to decorate


    1. Pour the cream into a heavy-based saucepan and add the sugar, lemon juice and zest. Bring to the boil, stirring continuously, until the sugar has dissolved. Reduce the heat and gently bubble the mixture for 2 minutes
    2. Pour into small glasses or ramekins and chill for about 4 hours (or overnight) until set. Decorate with a sprig of mint and serve chilled.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    The Corker recommends: The delicacy of sweet wines from the Loire is perfect for the almost savoury edge in goat's cream.


    Average user rating

    5 stars