Lemon Posset (aka pudding) is refreshingly clean, yet slightly rich dessert perfect for warmer days. The scented geranium is optional but it does add that lovely mysterious flavor that no one can put their finger on. Most larger nurseries carry scented culinary geraniums. (And many of you will know by now, if I’m posting using a geranium in the dish, it was a recipe from Ballymaloe Cooking School).
400ml (1 3/4 cups) heavy whipping cream
100g (scant 1/2 cup) caster or granulated sugar
5 leaves of rose scented geranium (optional)
50ml (2fl oz) lemon juice
Place the cream, sugar and geranium leaves in a saucepan and bring to a gentle simmer. Turn down the heat to low and cook for five minutes, stirring often. Remove from heat and discard geranium leaves. Add lemon juice, stirring to fully incorporate. Pour into 4 small dessert bowls and place in the refrigerator for at least 1 hour.
We served these during our friends Teri and Jay’s visit from Orcas Island. Orcas Island is a stone’s throw from Lopez yet unless you have your own boat getting back and forth on the Ferry takes some time. Fortunately the ferries that service our islands are a relaxing and social way to commute!