Some desserts don't need much help, and lemon posset is one of them. Double cream, lemon juice and a sweetener are simmered together, poured into small pots and left to set. There's no oven, no gelatine and no complicated technique.

This version is sweetened with Finally. 100% Erythritol and finished with a scatter of crunchy Finally. Freeze Dried Blueberries. It's rich, tangy, silky and completely sugar-free.

Why Posset Works

The magic here is the lemon. When acidic lemon juice meets hot double cream, the cream thickens and sets as it chills, so you don't need eggs, cornflour or gelatine.

Erythritol gives clean sweetness without the sugar, and a pinch of Ancient Spring Salt sharpens the lemon flavour. The blueberries add a fruity crunch on top.

Why You'll Love This Recipe

• Only 5 ingredients, plus a topping
• No oven and about 15 minutes of hands-on time
• Silky, tangy and creamy without any gelatine
• Sweetened entirely with Finally. Erythritol
• Low-carb and keto-friendly
• Make-ahead friendly, so ideal for dinner parties

Serves: 6 | Prep: 10 minutes | Cook: 5 minutes | Chill: at least 4 hours

Ingredients

For the Posset

• 600ml double cream
• 130g Finally. 100% Erythritol, blitzed to a fine powder
• Zest of 1 unwaxed lemon
• 90ml freshly squeezed lemon juice (about 3 lemons)
• Pinch of Finally. Ancient Spring Salt

To Finish

• 2 tbsp Finally. Freeze Dried Blueberries, lightly crushed
• Extra lemon zest, to serve

Method

1. Powder the Sweetener

Blitz the erythritol in a blender or spice grinder for 20 to 30 seconds until it's fine and powdery. This helps it dissolve completely and keeps the posset smooth.

2. Heat the Cream

Pour the double cream into a large saucepan and add the powdered erythritol, lemon zest and salt. Warm over a medium heat, stirring, until the sweetener has dissolved. Bring to a gentle boil, then simmer for 3 minutes, stirring often. Use a large pan, as cream can rise quickly.

3. Add the Lemon

Take the pan off the heat and leave it for 1 minute. Whisk in the lemon juice. The mixture will thicken slightly. Pour it through a sieve into a jug to remove the zest.

4. Pour and Set

Divide the mixture between 6 small glasses or ramekins, about 100ml each. Leave to cool for 30 minutes, then cover and chill for at least 4 hours, or overnight, until set.

5. Finish and Serve

Just before serving, scatter over the crushed blueberries and a little extra lemon zest.

Recipe Tips

• Use full-fat double cream. Single or whipping cream won't set in the same way.
• Squeeze fresh lemons. Bottled juice can taste flat and may not set as reliably.
• Don't skip powdering the erythritol. Granules can leave a slightly gritty texture in a chilled dessert.
• Add the blueberries at the last minute, so they stay crunchy.
• Keep the portions small. Posset is very rich, so small glasses go a long way.
• Best eaten within 2 days, and keep covered in the fridge.
• For a tarter posset, add an extra tablespoon of lemon juice.

A Note from Finally.

A good dessert doesn't have to be complicated, and it certainly doesn't need sugar. If you give this recipe a try, tag @finally_ketoshop on social media so we can share your creations with our community.

Ready to make it? Pick up Finally. 100% Erythritol, Finally. Ancient Spring Salt and Finally. Freeze Dried Blueberries today.

Shop the Recipe

Get one 240g jar of Finally. 100% Erythritol, one 100g jar of Finally. Ancient Spring Salt and one 25g pack of Finally. Freeze Dried Blueberries together. Double cream and lemons are not included.

Shop the recipe: buy all three ingredients