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410Total Time
4Prep Time
10Bake Time
A challenge

Lemon & Basil Posset

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About the bake

This Lemon Posset recipe has been brought to you by William and Suzue Curley and features in their Patisserie book. The beautiful combination of flavours make this a perfect dinner party dessert that is sure to impress. You do need to allow for some setting time to make this recipe but the good news is you can make it the day before and leave the finished possets in the fridge overnight, with just the tuiles to be added before serving.

410Total Time
4Prep Time
10Bake Time
A challenge


  1. Step 1:

    First of all make the tuiles. Preheat the oven to 180°C (fan 160°C, gas mark 4). Mix together the pectin and sugar in a small bowl.

  2. Step 2:

    Put the lemon juice, butter and glucose in a saucepan and bring to the boil. Take off the heat and whisk in the pectin and sugar mixture. Return to the heat and bring back to the boil. Take off the heat and leave to cool slightly.

  3. Step 3:

    Spread the mixture out thinly on a baking tray lined with non-stick baking parchment.

  4. Step 4:

    Place another non-stick baking tray on top, then bake for 8–10 minutes. Leave to cool, then carefully remove the non-stick baking tray.

  5. Step 5:

    Next, make the posset: Put the cream in a saucepan and bring to the boil. Add the basil, then cover with cling film and leave to infuse for 30 minutes.

  6. Step 6:

    Strain the infused cream into another saucepan and add the sugar and lemon zest. Scrape the seeds from the vanilla pod into the pan and drop in the empty pod too. Bring to the boil, then simmer over a gentle heat for 2–3 minutes.

  7. Step 7:

    Take off the heat and whisk in the lemon juice. Pass the mixture through a sieve into a jug.

  8. Step 8:

    Place 8 sherry glasses onto a tray. Pour 40g of posset into each of the glasses. Carefully transfer the tray to the fridge and leave to set for about 2–3 hours.

  9. Step 9:

    While the posset is setting, make the jelly. Put 85ml water into a saucepan with 45g caster sugar. Bring to the boil and cook for 2 minutes.

  10. Step 10:

    Soak the gelatine in a bowl of ice-cold water for a few minutes until soft. Squeeze the gelatine to remove excess water.

  11. Step 11:

    Put the sugary syrup, orange and grapefruit juices in a saucepan and bring to the boil. Add the softened gelatine, then strain into a jug and leave to semi-set for about 20 minutes.

  12. Step 12:

    Take the glasses from the fridge. Gently pour in the citrus jelly until each glass is half full.

  13. Step 13:

    Carefully place 2–3 segments each of orange and grapefruit into the jelly, then cover with the remaining jelly. Transfer to the fridge to fully set for at least 1 hour. Take the glasses out of the fridge and decorate with pieces of lemon tuile.


  • For the lemon tuile

    • 0.5 tsp Pectin
    • 150g Silver Spoon White caster sugar
    • 50ml Juice of one whole lemon
    • 100g Butter (unsalted)
    • 50g Liquid glucose
  • For the posset

    • 300ml Double cream
    • 4g Basil (fresh)
    • 75g Silver Spoon White caster sugar
    • 1 Lemon (finely grated zest and juice)
    • 1 Vanilla pods
  • For the citrus jelly

    • 85ml Water
    • 45g Silver Spoon White caster sugar
    • 3g Gelatine leaves
    • 50ml Orange juice
    • 50ml Grapefruit juice
    • 2 Orange(s) (peeled and segmented)
    • 2 Pink grapefruit(s) (peeled and segmented.)


  • Mixing bowl
  • Saucepan
  • Baking tray
  • Cling film
  • Sieve
  • 8 sherry glasses

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