lemon & blackberry posset

After making my Pots Au Chocolat, I decided I really wanted to experiment and create more creamy, fruity desserts. Pots de crème, coulis, possets and especially lemon possets, are some of my favourite Summer desserts. The refreshing citrus flavour that lemons bring to a rich creamy posset, somehow manage to balance out the richness of the dessert and make something thats satisfying, but not too heavy. So when we enjoy the warmer weather in the Summer months, there’s nothing better than finishing off a meal with a  vibrant and sweet Lemon Posset.

When it came to creating the recipe, I wanted to base it around the method and ingredients I used to create my Pots Au Chocolat. Keeping the ingredients simple, I decided to use cashews, coconut butter, maple syrup, rice milk, vanilla, and of course lemon. These are ingredients that I use as a base in many of my creamy desserts, so I always have them in my cupboards at home.  Together, they always create a lovely silky smooth texture, and I knew that they would be perfect for this posset.

Really, the method is where it all gets fun. To begin with, simply melt the coconut butter, add it into a blender with the other posset ingredients, and blend until smooth.

However, you then pour this mixture into a pan on a low-medium heat and stir it until it thickens (I always get so fascinated by the way this happens). Doing this enables the mixture to become creamier, and enables the dessert to set thicker, like a posset. Yet, when this happens, it also causes the mixture to loose its smoothness. So, when the mixture has thickened you need to pour it back into your blender and blend it once more. Then, just like magic – it’s creamy and smooth!

After this, all that’s left for you to do is transfer it into glasses, move it into the freezer to set and wait patiently. For the pictures, I generously filled the glasses shown. But, I would suggest that you use smaller glasses and fill them half way into four servings. You could even pour it into shot glasses like I did with my Pots Au Chocolat.

Lastly, while the possets set, it’s time to make the coulis. I chose a Blackberry coulis, as there are lots of blackberries around where I live at the moment, and I of course love the combination of lemons and blackberries! The coulis is really simple to make, and when it’s done you just need to let it cool in the fridge until the possets are ready. Voila! Then your desserts are complete.

lemon & blackberry posset

serves 4


for the lemon posset: 

3 tbsp tiana’s cooking coconut butter

1 cup (150g) cashews (previously soaked for at least 2 hours)

1 cup (250ml) rice milk

1/3 cup (80ml) maple syrup

2 lemons – juiced ( about 1/2 cup’s worth)

1/4 tsp vanilla powder

1/2 tsp lemon extract

for the blackberry coulis:

1 cup (155g) blackberries

1/3 cup (80ml) water

1 tbsp maple syrup


1. Firstly, add the coconut butter into a pan on a low-medium heat and stir until melted. Then pour it into a blender with the maple syrup, rice milk, vanilla, lemon juice and cashews, and blend until smooth.

2. When this is done, pour the mixture into a medium sized pan, place it onto a medium heat and stir it together for 5 minutes. As you stir, the mixture should thicken and transform into a cream sauce/custard consistency. When this is done, remove the posset from the heat, pour it back into the blender, and blend again until completely smooth.

3. Next, pour the mixture into glasses/cups/shot glasses, dividing it into 4 portions. Then, transfer the glasses into the freezer to set for about 3 hours until their tops feel firm.

4. After 2 hours have passed, make the coulis. Add the blackberries and water into a blender and blend until smooth. Then, transfer the mixture from the blender and pour onto a sieve on top of a pan. Using a spoon, strain the mixture, pushing the smooth liquid through the sieve and into the pan. When this is done, add the maple syrup into the pan and place onto a low-medium heat. Stir the mixture together and heat through for about 10 minutes, until thickened. Then remove the coulis from the heat and pour it into a jug and place in the fridge to cool.

5. Lastly, when the possets have set, transfer them into the fridge for a couple of minutes or so for their glasses to defrost. Then, remove them from the fridge, top them with the coulis and serve.

lemon & blackberry posset lemon & blackberry posset

34 thoughts on “lemon & blackberry posset

  1. This looks so yummy! Thank you for sharing!
    xo, Jane

    1. Thank you so much Jane!

  2. They look so good! I don’t make many lemon desserts cos the hubby is not a fan, but after seeing this I feel really inspired to make a lemony dessert 😀 So yum!

    1. Thank you so much Nadia! Oh no – you could always try using another fruit e.g. lime/grapefruit/orange? They might work in place of the lemons!! 🙂

  3. This looks absolutely delicious! I can’t wait to try it. I’m not able to find coconut butter where I live (small town in Mexico). Do you think regular butter or coconut oil would work? As always, I love what you’re doing on this site. <3

    1. Thank you so much Maggie!! I think coconut oil will work the best in it’s place as it’s the most similar! I hope this helps! Thank you thank you thank you – I’m so glad you like it 🙂 <3

  4. Chocolate will always be #1, but with all this fruit right now, fruit is always welcomed too 😉

    1. Of course!! Chocolate’s always my favourite, but I do love some fruity flavours now and then!! 😀

  5. Wow, Looks great! What a beautiful share Harriet ! love all the flavors and this gorgeous LEMON & BLACKBERRY POSSET. LOOKS PERFECT.

    1. Thank you so much Deepa!

  6. I’ve never thought to try lemons and blackberry together, but I have a feeling that flavor combo is amazing. I definitely have to give this a try. Great post.

    Kia / The House of KTS

    1. It’s one of my favourite combos! Thank you so much Kia, I hope you like it 🙂

  7. I love creamy dessert puddings like this…it’s very much like panna cotta. And I love that you did a blackberry coulis – heaven! So so gorgeous, Harriet!

    1. Same here Beeta! Ahhh I’m really craving a panna cotta now! Thank you so much 🙂 <3

  8. These are just stunning! And that blackberry coulis …. I cannot get enough blackberries this summer!!

    1. Thank you so much Ashley! Same here!

  9. These look beautiful. I am planning on going blackberry picking at the weekend and I was wondering what to make with them, and it is going to have to be this. Yum!

    1. Thank you Dannii, I hope you enjoy! 🙂

  10. This looks tasty
    I love blackberry 🙂

    The Bandwagon Chic | Instagram | Bloglovin

    1. Thank you Zarrah, same here!

  11. Wow these look gorgeous, Harriet! You are reminding me that I need to bake with blackberries more. For some reason, I always forget about them and go straight to the other berries. The combination of flavors sounds just perfect!

    1. Thank you so much Gayle! Same here, and I don’t know why. They’re so tasty!

  12. Oh my goodness! I am obsessed with this berry beauty! So delish, stunning and full of berry goodness! Would love to have at least two servings!

    1. Thank you so much Anu!! Hahaha love it!

  13. These are so beautiful! I love that you made a combination of lemon and blackberry–so refreshing!

    1. Thank you so much Sam!

  14. I can’t believe it only took 10 ingredients to create this masterpiece Harriet! The contrast of the lemon and blackberries makes this dessert look like a work of art. Love it! 🙂

    1. Thank you so much Mary, I’m so glad you like it! 😀

  15. These are beautiful and sound delicious. Pinned!

  16. Another beautiful dessert Harriet! These look so fancy and I love the dark red color, just gorgeous! I just love your creations, they are so unique and mouthwatering! Love, love, love lemons too!

  17. hi harriet! these look great, just wondering if i could do them in advance, would they be alright in the freezer if i make them the day before?

    1. Hi Maisie, thank you!!! They would be best left in the fridge if you make them the night before 🙂 I hope you enjoy them!! Let me know how they go <3

  18. You have lemon extract listed as an ingredient but never add it to the recipe.

  19. Will the posset firm up in the fridge, even if it takes longer, or is the freezer a must?

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