Lemon saffron possets


Possets are incredibly simple to make and seem to be all the rage right now, especially when served in lemon shells! The only thing to note is that you need to set aside at least 4 hours for them to set.

Makes 10 possets


½ vanilla pod
12 saffron threads
2 cups double cream
7 large lemons, washed
150g caster sugar
Seeds from ½ pomegranate 


In a pan, combine the saffron, vanilla beans (scraped from the pods) and 3 tbsp cream. Heat until warm, and then leave to cool.
Zest and juice 2 lemons (juice more if needed) to produce ½ cup of lemon juice. Combine lemon juice, zest and sugar in a small saucepan. Stir well and bring to a simmer. Once simmering, remove from the heat and set aside.
Bring the remaining cream to boil in a saucepan, slowly to avoid it splitting. Once small bubbles appear on the surface, remove from heat and mix in the infused cream including the saffron threads and vanilla. Slowly whisk the lemon syrup into the hot cream. Strain into a jug and set aside.
Next, prep the lemon shells. Cut 5 lemons in half lengthways. With a small knife and/or spoon, remove all of the pulp and juice so that you’re left with a clean, even layer of white rind. Place the lemon shells together in a dish so they stay upright. Fill each to the top with the posset.
Chill for at least 4 hours until set.
Scatter over some pomegranate seeds
Remove the possets from the fridge. Scatter each with pomegranate seeds.