This recipe for lemon and ginger posset with stem ginger shortbread is one of my favourites. Once you take that first spoonful your mouth is filled with a refreshing zesty taste with a subtle ginger hit. Served with some delicious stem crystallised ginger shortbread on the side it is the perfect dessert for any occasion. The fact that it takes minutes to make is a bonus!
If I am in a restaurant I always choose citrus flavours over chocolate as it clears the palette after a big meal. This dessert is no exception and just because it takes minutes to make doesn’t mean it isn’t a special dessert! To me it is up there with the best desserts of all time and you can add your own twist to it. I have made it with limes and blood oranges too for variety. I have also made it with dairy free cream and it is equally as delicious as fresh dairy cream. I don’t use sugar in the posset as honey works a treat!
What’s in the lemon and ginger posset
- Lemons. I use organic lemons as they are stronger in flavour but any lemons will do.
- Fresh ginger. I prefer to use fresh ginger as it gives that fresh taste to the posset. However you can substitute with ¼ teaspoon of ground ginger.
- Honey. I buy my honey from an organic producer in my area. It is thick, rich and has a floral flavour. You can find organic honey in any of the farmers markets or organic shops.
- Cream. I use fresh cream here but I have made it with coconut cream for a dairy free substitute. Elmlea do a great plant based double cream which works really well in this recipe.
What’s in the stem ginger shortbread
- Stem ginger. I used crystallised stem ginger as it works better because it is dried out and rolled in sugar so easier to chop. Do not go over board as believe me this is strong!
- Sugar. I have tried making shortbread using sugar alternatives and it doesn’t work as well as good old white sugar I’m afraid.
- Flour. I use spelt flour in this recipe but you can use normal plain flour.
- Butter. Shortbread isn’t short bread without that distinct butter taste so don’t scrimp on the butter!
What’s so great about this recipe
- Super quick and easy to make. The posset is so quick and easy to make. The shortbread is also easy as far as homemade biscuits are concerned. You can buy your own but these are melt in the mouth! Gingerbread is also delicious with this recipe.
- Make it your own. You can make it your own by adding your own flavour to it. You can top it with blueberries or switch the ginger for cinnamon or cardamom. Swap the lemons for limes or oranges to make it different. Make sure if using oranges you add half lemon juice as this is what helps it set. Pure orange juice doesn’t set the posset without lemon juice.
- Impress your guests. This is the dessert I always go for on the dessert trolly and my guess is your guests will too! They won’t realise how easy it is to make but ssshhh they don’t need to know that.
- Perfect for all diets. You can make it dairy free, vegan or gluten free by substituting ingredients. And buying honey instead of pure sugar it’s healthier than most desserts.
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If you would like to try this recipe in your blender or thermomix check it out at doortomykitchen.com. Enjoy!Print
A deliciously light and zesty lemon and ginger posset with stem ginger shortbread. A quick an easy dessert perfect for any occasion
- Zest from 1 lemon
- 120ml lemon juice
- 160g honey
- 500g cream
- 5g fresh ginger, peeled
For the shortbread
- 10 to 20g crystallised stem ginger, chopped (depending on how gingery you like it)
- 300g flour
- 110g caster sugar
- 200g butter
- Add the lemon juice and honey to a saucepan and heat until dissolved. Simmer until thickened to a syrup, approximately 3 minutes. Leave to cool in a small bowl.
- Add the cream and ginger to a saucepan and heat until it just comes to a boil. Turn off the heat and leave to cool for 10 minutes.
- Strain the cream into the bowl with the lemon syrup. Add 1 tablespoon of lemon zest and reserve the rest for serving.
- Pour into glasses and allow to set in the fridge for approximately 3 hours.
- Meanwhile make the shortbread. Preheat the oven to 170˚C.
- Cream the sugar and butter either in your food processor or with an electric beater.
- Add the flour and ginger and mix until it just comes together.
- Roll out on a lightly floured board and cut into shapes ½ inch thick. Place on a lined baking tray and bake for 8 to 10 minutes.
- Top the possets with whipped cream, lemon zest and a ginger shortbread.
You can replace the lemons with limes for a twist.
You can use oranges but use half oranges to half lemons to allow the possets to set.
If you like a less citrus and more sweet flavour then add extra honey.
Keywords: Lemon and Ginger Posset