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What the bloody ‘ell is a posset? I’ve no idea, but I made one. And mighty fine and delicious it turned out to be. It’s a Gordon Ramsay recipe printed in The Times magazine last weekend for a Lemon and Cherry Posset. A cherry base topped with a mix of cream and sugar, heated, and lemon juice and rind. Incredibly tasty – sweet, tangy, creamy with a layer of fruit, a dusting of grated chocolate and two or three dessert biscuits adding crunch and texture.

Lemon and Cherry Posset


  1. L says:

    heh… I don’t know either, but it does look amazing.

  2. Bonnie says:

    Ahhh, the good ol’ posset!
    Gotta love it. It is a very comforting dessert for the summer! And FYI – it comes from an old remedy from the middle ages traditionally made with alcohol and served warm. I do think I prefer the sound of the lemon version though.
    Watch your Google referrals. Lemon posset is one of my most searched terms that I get referrals from.

  3. Andrew says:

    Thanks L – one of my ‘almost acceptable’ photos.
    Always nice to hear, Bonnie, always happy for more visitors but perhaps I should update with the recipe?

  4. Jeanne says:

    Yes please – I vote for the recipe! Photo is great – food porn at its best ;-)


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