Jamie Oliver Lemon Posset

The name sounds almost too proper for what it really is. This Jamie Oliver Lemon Posset—it’s creamy, sure, but with a jolt of lemon that hits right where you need it. Cold, soft, with that almost mysterious melt that creams do when they’re cooked just right. I made this on a Thursday night. Not for any reason, just… needed something good. Something that would feel like effort but not take much of it. And wow. (inspired by Jamie Oliver)

Ingredients Needed:

• 3 cups heavy cream
• 1 1/4 cups white sugar
• Juice of 3 lemons (roughly 1/2 cup, give or take)
• A few tablespoons more heavy cream for that cloud-like finish on top

How To Make Jamie Oliver Lemon Posset

1. Start by pouring the cream and sugar into a saucepan. Medium-sized. Nothing fancy. You just need space for it to bubble without escaping. Stir it lazily. Let the sugar dissolve. No rush here.
2. Turn the heat up, medium-high. Then wait. Watch it carefully—don’t walk away, not even for a second. When it boils, it can sneak up on you, frothing and climbing like it has something to prove. Let it simmer. A few minutes. Two? Three? Use your nose, use your gut. When it smells like it could coat a spoon, it’s ready.
3. Pull it off the heat. Then in goes the lemon juice. And here’s where the magic hides. Stir it through. It doesn’t thicken instantly, but you can feel it shift. A little heavier. A little more serious.
4. Pour it into glasses. Not bowls. Not mugs. Something see-through, if you can. It deserves to be seen. That pale yellow, creamy and soft, almost trembling. Tuck them in the fridge. At least five hours. Overnight, if you’re patient—which, I wasn’t.
5. When they’ve set, they look quiet. Simple. But taste? Whole different thing. A dollop of extra cream on top just before serving—it’s barely a recipe step, more like a nudge toward luxury.

Why I Love This Recipe

It surprised me. I thought I was making a simple dessert, but it felt like I was conjuring something from very little. The texture’s outrageous. Like silk, but colder. We ate them on the couch, no ceremony. And still, they felt special. That’s rare.

Recipe Tips

• Use fresh lemons. Please. Bottled stuff, you’ll taste the shortcut. Watch that cream.
• Turn your back and it’ll boil over like it’s mad. Don’t touch them while they chill. Let them be. Let them become.
• Strain the lemon juice. You’ll thank yourself later.
• Serve in something nice. Not because you have to—but because it deserves it.

How To Store This Jamie Oliver Lemon Posset

• At Room Temperature: Don’t. Just don’t. Cream doesn’t like it.
• In the Fridge: Keep them covered. They’ll last a few days. Maybe three. After that, it gets weird.
• In the Freezer: Nope. Don’t do it. It messes with the texture. Turns it into something grainy and sad.
• Reheating: Why would you reheat it? Eat it cold. That’s the point.

Let’s Answer a Few Questions!

What cream should I use?
Heavy cream. Or double cream if you’re somewhere that has it. Full fat, no cutting corners.

Can I swap the sugar?
If you must. Use something that behaves like sugar, but expect it to taste a little different. Not always worse. Just not the same.

How do I know it’s set?
Tap the glass. If it doesn’t jiggle, it’s ready. It should feel like it could hold its own in a spoon duel.

How do I stop that weird skin from forming?
Press clingfilm right on the surface before chilling. It feels wrong, but it works.

Is this gluten-free?
Yep. Naturally.

Nutrition Facts (per serving):

• Calories: 504
• Carbs: 51g
• Protein: 4g
• Fat: 35g
• Sugar: 42g
• Fibre: 4g
• Sodium: 29mg

Try More Recipes:

• Jamie Oliver Mint Aero Ice Cream
• Jamie Oliver Eggnog
• Jamie Oliver Vegan Carrot Cake