Gooseberry Posset

A refreshing dessert using simple, minimal ingredients.


125g ginger biscuits, crushed
35g unsalted butter, melted
300ml double cream
40g caster sugar
2 lemons, juiced and a little grated zest
300g Rachel’s Gooseberry Yogurt


Serves: 6-8
Preparation time: 10 minutes
Cooking time: 20 minutes



1.Mix the ginger biscuits with the melted butter and press into the ramekins. Place in the fridge for the base to set slightly for approximately 30 minutes
2.Heat the cream and sugar to scalding point (not boiling point) in a small saucepan. Whisk in the lemon zest and juice and bring to the boil for 30 seconds, whisking all the time
3.Remove from the heat and stir in the yogurt, leave to one side for the posset mixture to cool
4.When cool, pour the mixture into the ramekins and return to the fridge to set for 2 hours
5.Serve the posset chilled

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