Lemon Posset with Welsh Gin Marmalade and served with Lemon and Pistachio Shortbread
A beautifully simple dessert that's bursting with fresh lemon flavour. Silky, tangy lemon posset is topped with our Welsh Gin Marmalade, adding a delicate citrus warmth with subtle botanical notes. Served alongside crisp lemon and pistachio shortbread, it's an elegant dessert that's surprisingly easy to make.
Perfect for warm summer evenings, dinner parties, or simply treating yourself, this recipe comes together with minimal effort yet feels wonderfully indulgent. Make the posset and shortbread together for the ultimate citrus dessert, or enjoy each on its own—they're equally delicious
Serves: 6
Ingredients for Lemon Posset
Preparation time: 15 minutes (plus at least 4 hours chilling)
600ml double cream
150g caster sugar
Zest and juice of 3 large unwaxed lemons
1 tbsp Black Mountains Preserves Lemon Gin Marmalade
For a non-alcoholic version, simply replace the Lemon Gin Marmalade with Black Mountains Preserves Lemon Preserve.
Method:
Place the double cream and caster sugar into a saucepan and heat gently, stirring until the sugar has completely dissolved.
Remove a little of the lemon zest and reserve for decorating the finished possets.
Stir the remaining lemon zest, the lemon juice and the tablespoon of Black Mountains Preserves Lemon Gin Marmalade into the warm cream. If you prefer a finer texture, chop the marmalade peel into smaller pieces before adding. (Alternatively, use our smooth Lemon Preserve.)
Stir well until everything is fully combined, then pour into a large jug to make filling your serving dishes easier.
Divide the mixture between six ramekins, tea glasses or small dessert glasses.
Chill in the refrigerator for at least 4 hours, or overnight, until completely set.
Before serving, garnish with the reserved lemon zest.
Ingredients for the Lemon & Pistachio Shortbread
Preparation time: 20 minutes (plus 30 minutes chilling)
175g unsalted butter, softened
75g golden caster sugar
Finely grated zest of 1 large unwaxed lemon
225g plain flour
50g cornflour
40–50g shelled pistachios, finely chopped
Method:
Preheat the oven to 160°C / 140°C Fan / Gas Mark 3.
Rub the lemon zest into the golden caster sugar until fragrant.
Cream together the butter and lemon sugar until light and fluffy.
Stir in around 30–40g of the chopped pistachios, reserving the remainder for decorating.
Sift in the plain flour and cornflour, mixing gently until the dough starts to come together.
Bring the dough together with your hands and divide into two logs, rolling each into a sausage shape.
Wrap in cling film and chill for approximately 30 minutes.
Slice into rounds about 1cm thick and place on a lined baking tray.
Bake for 15–20 minutes, until the biscuits are pale golden around the edges.
As soon as they come out of the oven, sprinkle over the remaining chopped pistachios. Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
To Serve
Serve the chilled lemon posset topped with a sprinkling of fresh lemon zest and finely chopped pistachios. Accompany with two Lemon & Pistachio Shortbread biscuits and, if you wish, an extra spoonful of Black Mountains Preserves Welsh Gin Marmalade for those who enjoy an even more intense citrus flavour.
