On August 12, 2026
By Rebecca Field
Adapted from “The Forager’s Kitchen” by Fiona Bird
Makes 6 – 7 small pots
500ml double cream
150g caster sugar
zest of 1 lime (optional)
juice of 2 limes
100g blackcurrants or worcesterberries
drizzle of blackcurrant syrup
Put the cream, sugar and lime zest (if using) in a heavy based saucepan and cook over a low heat until the sugar dissolves about 3 or 4 mins). Remove from the heat.
Whisk the lime juice into the cream to thicken it. Put on one side to cool slightly.
Put the berries in a pan and turn on the heat. Cook the berries until the juices start to come out of the berries i.e the berries are softened slightly.
Divide the berries between the dishes you are using to serve the posset.
Pour the lime cream over the berries.
Drizzle a small amount of blackcurrant syrup/cordial into each dish in a swirl. Try not to be too heavy handed. The syrup with sink through and penetrate the rest of the posset as it cools in the fridge.
Put the possets into the fridge to set when cool.
