Trawlers on the Quay
- our favourite recipes

Trawlers Recipe for Lemon Posset

Recipe by Mark Napper, Executive Chef Proprietor at Trawlers

Lemon posset is a very refreshing dessert and features as one of Mark’s ‘Trio of Pots’ - one of our signature puds at Trawlers. It is simple to prepare, within 15 minutes, and you can ‘ring the changes’ with a luscious Posset trifle, something Mark often demonstrates at our regular ‘Master classes’ at the restaurant.

600 ml double cream - preferably Cornish, but you will have a good local dairy which you should use
135 ml of caster sugar
The juice of two good sized lemons

Simply pour the cream into a large saucepan, add the sugar and gently bring to the boil. We normally then remove the liquor to rest of a few minutes, but you can simmer for a further 4 minutes. Then remove the pan from the heat and whisk in the lemon juice. Strain the mixture and then pour into your glasses - we use ‘shot’ glasses for our trios, you can use ramekins, but we wouldn’t recommend large glasses. Leave them to cool before transferring to the fridge and chill for at least 4 hours before you serve them. They can be topped off with a slice of crystallised lemon and/ or a touch of double cream and a mint leaf.

Lemon Posset Trifle

Same base recipe as above. Take tall wine glasses and fill a third with broken sponge cake or sponge fingers, then add a’ dash’ (up to you on quantity…) of Cointreau or freshly squeezed orange juice. Now it is time to add your fruits. We recommend strawberries, raspberries, blueberries, mango, passion fruit and kiwi - in whatever combination takes your fancy. If you decide to go for British seasonal fruits then all the better, you may even be able to pick them yourself locally. Then pour over the warm Posset liquor and chill as above. Garnish with a compote of seasonal fruit and mint leaves before serving.