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Lemon Posset | Recipe

By Trevor O’Keeffe – Head Chef at The Metropole Hotel Cork

Lemon Posset Ingredients

  • 600ml double cream
  • 200g golden caster sugar
  • zest 3 lemons, plus 75ml juice
  • Stewed rhubarb
    • 200g rhubarb
    • 100g caster
    • ½ tsp cinnamon


  • To make the Posset…
    • Put the cream in a big saucepan with the sugar and gently heat, stirring, until the sugar has melted.
    • Bring to a simmer and bubble for 1 min.
    • Turn off the heat and stir in the lemon zest and juice.
    • Divide between pots or glasses, cool to room temperature, then carefully cover and chill for at least 3 hrs, or up to 24 hrs.
  • To make the Stewed rhubarb…
    • Add rhubarb sugar and cinnamon to pot and cook on a medium heat till soft
    • Transfer to bowl and cool down
    • Use the stewed rhubarb to top the lemon posset jars and serve
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