Lemon Posset By Rakhee Vaswani

Lemon Posset

Recipe of lemon posset with a tangy twist of red currants.
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Cooking Time

10-15 min

Meal Type


Preparation Time

10 Min



Rate This Recipe9


  • 300 ml fresh cream
  • 75 gm caster sugar
  • ½ tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp caster sugar
  • red currant n thyme syrup
  • 1 tbsp lemon juice
  • ½ cup water
  • ½ tsp thyme leaves
  • ½ cup red currant (fresh)
  • 5 to 6 anzac biscuits
  • garnish with thyme eaves


  1. 1

    In a pot take fresh cream and caster sugar.
  2. 2

    Boil it for 3 mins, switch off the gas and add lemon zest and lemon juice.
  3. 3

    Remove any foam from top if there or strain the mixture, pour cream mixture in desired glasses and refrigerate once cooled down.
  4. 4

    To make red current syrup: In a pot add caster sugar, lemon juice, water, thyme and red currant. Cook it well.
  5. 5

    Pour red currant syrup over the set lemon posse.
  6. 6

    Crush anzac cookies in a pestle and mortar and sprinkle on top for the crunch.
  7. 7

    Lemon posse with Anzac cookies is ready to serve.

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