Scott’s Lemon and Elderflower Posset with Red Gooseberry Compote: A Simple and Delicious Dessert

Hi everyone, Scott here with this week’s recipe. Today, I’m excited to share a quick and simple dessert that perfectly pairs with homegrown berries: Lemon and Elderflower Posset with Red Gooseberry Compote. You could also use your favourite compote or just fresh berries—raspberries work well, but I prefer gooseberries for a nice tart dessert.

What I love about this posset is that it only requires three simple ingredients, yet you end up with a creamy, set dessert in just a matter of minutes. So, let’s head to the kitchen and see how it’s made.

As usual, you can find this recipe and more on theveggrowerpodcast.co.uk and my Instagram page, Seed to Table Plot 13.

This recipe serves 4 to 6 people. Here’s what you’ll need:

For the posset:

• 600ml double cream
• 200g caster sugar
• Zest of 2 lemons
• 75ml lemon juice (about 2 lemons)
• 30ml elderflower cordial

For the compote:

• 500g red gooseberries
• 100g caster sugar

Method:

1. Make the Posset:

• Add the cream, sugar, and lemon zest to a pan and heat on medium until it comes to a boil.
• Remove from heat, then whisk in the lemon juice and elderflower cordial.
• Allow the mixture to cool slightly, then portion it into glasses or your preferred serving dishes.
• Chill in the fridge until completely set.

2. Make the Compote:

• Add the gooseberries and sugar to a pan and cook on medium heat until the berries just start to break down but remain mostly whole.
• Chill until completely cold.

3. Serve:

• Top the set possets with the chilled compote and serve.

And that’s it for this week’s recipe! Enjoy this delightful dessert, and I’ll see you next time.