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Clodagh McKenna's Lemon Verbena Possets

Servings: 4 people


  • 2 lemons
  • 125 g caster sugar
  • 6 lemon verbena leaves plus
  • 4 leaves to serve
  • 425 ml double cream


  • Grate the zest of the lemons into a saucepan, then squeeze out and add the juice, followed by the sugar and lemon verbena leaves.
  • Place the pan over a low heat and bring to the boil, stirring occasionally until the sugar has dissolved. Whisk in the cream and cook for 3 minutes.
  • Divide the mixture between four small glasses or ramekins. Leave to cool, then chill in the fridge for 2 hours until set.
  • Remove the possets from the fridge at least 30 minutes before serving and top each posset with a lemon verbena leaf before serving.