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Limoncello Possets

with Protein Water Lemonade
Gluten Free
recipe-difficulty
Not too tricky
recipe-serves
8
ready-in
4.5hrs
Limoncello Possets

Light and zesty, let these lemon dessert boats sail onto the Christmas table spread.  Lemon Limoncello Possets are the perfect make-ahead dessert for your festive celebrations. With thickened cream gently infused with vanilla, lemon juice, and a splash of Limoncello, each spoonful is velvety smooth with a citrusy kick. A touch of Lemonade Protein Water adds a refreshing and hydrating hit, while chamomile flowers bring a delicate finish. Simple yet sophisticated, this sunny dessert is guaranteed to shine on your Christmas table.



Nutrition Information (per serve):
Protein: 3g
Carbohydrates: 22g
Fat: 19g
Treats + Desserts
Italian inspired
Pantry Items
View in metric
  • 4 lemons, halved 
  • 20 fl oz thickened cream
  • ½ cup raw sugar
  • ⅓ cup lemon juice
  • 2 fl oz Limoncello
  • 1/2 tsp vanilla extract
  • 3 tbsp Protein Water Lemonade
  • Chamomile flowers & fresh thyme, to garnish
  1. Hollow out the lemon halves, then cut the lemon flesh into pieces and press through a sieve to get the juice.
  2. Add the Protein Water Lemonade to the lemon juice and mix to combine. Set aside.
  3. In a saucepan, gently heat the cream and sugar over medium heat, stirring until the sugar dissolves.
  4. Bring to a gentle boil and simmer for 2–3 minutes — stir occasionally to prevent catching.
  5. Remove from heat and let cool for 2–3 minutes.
  6. Stir the lemon juice mixture, limoncello and vanilla extract into the cream mixture. The acid will thicken the cream.
  7. Strain through a fine sieve into a jug (to catch any zest bits or curdling).
  8. Pour into lemon halves. Chill in the fridge for at least 4 hours (or overnight) until softly set.
  9. Garnish with chamomile flowers and fresh thyme (optional, but gorgeous).