Lemon Posset with Anzac Biscuit
Recipe of lemon posset with a tangy twist of red currants.
Lemon Posset Recipe by Chef Rakhee Vaswani

- Global


- 4

Cooking Time

-10-15 Min


- Medium

Preparation Time

- 10 Min


  • 300 ml Fresh Cream
  • 75 grams 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 Leaves


  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.
  5. 5

    Cook it well.
  6. 6

    Pour red currant syrup over the set lemon posse.
  7. 7

    Crush Anzac cookies in a pestle and mortar and sprinkle on top for the crunch.
  8. 8

    Lemon posse with Anzac cookies is ready to serve.
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About Chef

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Rakhee Vaswani


Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

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