English lemon posset from Modern Comfort Food (page 188) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cadfael on July 19, 2025

    A favourite

  • pmassa on December 21, 2024

    My family demands this every Christmas Eve. It's the perfect refreshment after our heavy prime rib dinner. You do need to be attentive with timing but it is really easy and holds well if made the day before - just add the berries right before serving. I've used frozen strawberries when the fresh ones weren't very good looking and it was fine.

  • Pimlicocook on November 25, 2023

    Velvety smooth and lemony, without too much of an alcoholic kick (enhances rather than overwhelms). Sophisticated and easy to make ahead - perfect for entertaining.

  • eliza on May 18, 2022

    Really nice dessert and very easy to make. I left out limoncello and put in more lemon juice. Used 35% cream since we don’t have heavy cream available, and it worked well. I also made a half recipe. Great for guests.

  • KarinaFrancis on May 14, 2022

    I can’t believe how good and how easy this is! Soft, silky and tangy, so good and dare I say I liked it better than pannacotta!

  • Lepa on May 08, 2022

    This is a delicious and easy dessert, especially when lemons are in season and you have lots to use up! Our guests said it was "very refreshing". I loved this and anticipate making it for dinner parties often.

  • Kristjudy on November 13, 2020

    This was a lovely recipe. The addition of the limoncello in both the posset and the fruit topping was a delicious addition. This will be made again and again.

  • anya_sf on October 14, 2020

    I made 1/2 recipe but cooked in the same size pan, which was good since it nearly boiled over (don't walk away!). Chilled about 9 hrs before serving. Absolutely delicious, similar to pot de creme, but easier.

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