Dark and moody photo of lemon and ginger posset with ginger shortbread and a basket of lemons

I always choose lemon desserts over any other flavour which is why I love this recipe for Lemon and Ginger Posset with Stem Ginger Shortbread. It gives you that lemon hit you are craving with a ginger kick. Delicious stem ginger shortbread on the side makes it the perfect dessert. And the best part? It is so easy to make in the thermomix.

Dark and moody photo of 2 lemon and ginger possets with a rustic basket of lemons

Why You Will Love This Recipe

Simple to make. This is one of the easiest desserts you could possibly make especially in the thermomix. It is literally made in 5 minutes and all you need to do is wait for it to set in the fridge until ready for serving.
Freezable. The beauty about this dessert is it freezes really well. I often have lemon and ginger posset in the freezer as well as the gingerbread shortbread. It means I have a last minute dessert ready for any impromptu dinner party.
Light and refreshing. It’s a perfect dessert after a heavy meal as the citrus and ginger flavours clear the palette. It’s not too heavy but is the perfect end to a satisfying meal.
Versatile. You can mix it with other citrus fruits such as limes and blood oranges. Make sure to include lemon though as this is what helps set the posset.

Close up flatly of a ginger posset topped with a gingerbread heart and grated lemon

Ingredients for Lemon and Stem Ginger Posset with Gingerbread Shortbread

Lemons. Of course this is the hero ingredient. I use Spanish lemons as they are full of flavour and have a less bitter taste. However any lemons will do. You can swap half the lemons and add limes or oranges.
Honey. I always use raw honey or maple syrup instead of sugar if it works in that recipe. Honey works really well in this recipe so at least you know you can avoid refined sugar. But white sugar works well too in the posset if you prefer. I use coconut sugar in the shortbread recipe.
Cream. You can use fresh cream or Elmea double cream plant alternative. Coconut cream is a great dairy free alternative and I have made this numerous times with it.
Ginger. I use fresh ginger in this recipe as it adds to the freshness of the posset. However if you don’t have fresh ginger then ground ginger is perfectly fine. I use stem ginger in the ginger shortbread to give it a nice punch to the shortbread.
Spelt flour. I always use spelt flour in my recipes instead of plain where I can. I use it in the shortbread and it works really well.

Overhead view of 2 lemon and ginger possets topped with gingerbread hearts beside a metal container of lemons

A Perfect Menu For a Last Minute Dinner Party

For the non Thermomix version of this recipe check it out on my other blog The Gourmet Lens

Lemon and Ginger Posset With Stem Ginger Shortbread

Author: Fiona
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 6 1x

Print Recipe

Description

Lemon and Ginger Posset with Ginger Shortbread made with fresh ginger, lemons and honey. Light and refreshing and quick to make it is a perfect dessert for any occasion.

Scale

Ingredients

3 lemons
160g honey
500g cream
5g fresh ginger, peeled

For the shortbread

10–20g crystallised stem ginger (depending on how ginger you like it)
300g flour
110g caster sugar
200g butter

Instructions

Thinly peel lemons and place the rind in the TM bowl. Grind 5 seconds, speed 10. Scrape down with the spatula and grind 5 seconds, speed 10. Place in a bowl until required.
Squeeze the lemons and make sure you have 100ml of juice. Place the honey, ginger and lemon juice in the TM bowl and heat to make a syrup 5 minutes, 90˚C, speed 4. Set aside to cool.
Place the cream in the TM bowl and heat 3 minutes, 70˚C, speed 2.
Add the syrup and 1 tablespoon of lemon zest to the cream and mix 8 seconds, speed 3.
Pour into glasses using a sieve. Cool and place in the fridge until set. Top with whipped cream, lemon zest and a ginger shortbread on the side.
Preheat the oven to 170˚C.
To make the ginger shortbread, chop the ginger 5 seconds, speed 4. Reserve in a bowl.
Cream the butter and sugar in the TM bowl 10 seconds, speed 4. Scrape down with a spatula and repeat.
Add the flour with the crystallised stem ginger and mix 10 seconds, speed 3 until it comes together. It will have a crumbly appearance. Chill for 15 minutes.
Roll out into desired shapes and bake for 15 minutes. Cool and serve with the lemon posset.

Notes

Make sure not to use too much white pith from the lemon rind as this can make it slightly bitter.

You can substitute half the lemons with limes or oranges.

Category: Dessert
Method: Thermomix
Cuisine: French

Keywords: Lemon and Ginger Posset With Ginger Shortbread

Sign up for my newsletter