Thyme Infused Lemon Possets

The taste of southern Italy — in every citrusy, creamy, and herbaceous bite.

After returning from a 5-day food workshop in Puglia, I found myself daydreaming about the fresh citrus that grew abundantly in the courtyard, just outside my shuttered windows. There’s truly nothing like fresh citrus—the taste of sunshine with a whisper of the salty sea in every bite. I wanted to capture that feeling: the freshly picked herbs from the garden, the creamy indulgence of gelato, and the bright, zesty tang of lemon.

The lemon posset is the perfect canvas—simple, yet bursting with flavor. The most time-consuming part is scooping out the lemons, but it’s worth it. Using every part of the fruit and serving the posset in charming little lemon cups creates a treat that’s easy to hold, easy to savor, and guaranteed to transport you straight to a sun-soaked seaside town in Puglia.

Recipe to follow —

Lemon Thyme Possets

Prep Time: 20 mins | Cook Time: 15 mins | Serves: 4

Ingredients

• For 8 lemon halves (would recommend 2 per person):

• 300ml double cream

• 100g caster sugar

• 5 sprigs thyme, plus extra for decoration

• 5 lemons, 1 zested

Instructions

Finely zest 1 lemon, then cut the remaining lemons in half and scoop out the pulp. Strain into a bowl.

Heat the cream, caster sugar, and thyme together, let it gently simmer for 3 mins, then take off the heat and cool down, then mix in your zest and lemon juice.

Pour the mixture into the lemon halves or other containers and put them in the fridge for at least 5 hours. Serve chilled.

Recipe photographed for Farm + Sea