QUICK & EASY LIMONCELLO POSSET RECIPE — Wild Kat Yoga (2024)

I was not one to complain when Ali declared he’d be cooking up a storm to celebrate our third wedding anniversary. You see, my husband is a master of whipping up quick and delicious food, which is why he is the real star on all our Wild Retreats and once again, his culinary skills did not disappoint.

I wanted to feature his limoncello posset recipe specifically because 1. limoncello (need I say more?), 2. It’s so easy, even I could do it! 3. It’s so quick to whip up, and 4. It’s sounds, looks and tastes so very impressive that you’ll easily cause quite a stir the next time you host a dinner party.

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SHOP HUNTER GATHER COLLAGEN POWDER

INGREDIENTS (Serves 4)

400ml double cream

100g caster sugar

Finely grated rind plus juice (about 4 tablespoons) of 1 lemon

3 tbsp Limoncello

METHOD

Pour the cream into a medium pan and add the sugar and lemon rind. Heat slowly over a low heat, stirring, until the sugar has dissolved completely. Increase the heat slightly and simmer gently for 3 minutes, stirring occasionally. Remove the pan from the heat and stir in the lemon juice and limoncello. Use a sieve to strain into a jug and get the mixture as smooth as possible.

Once strained, pour the mixture into 4 small glasses (I used co*cktail glasses) or ramekins. Cover and chill for a few hours, or overnight, until set.

OPTIONAL: CHANTILLY CREAM & CANDIED LEMON TOPPING

1 lemon (should give you 15 -20 slices)

200g cup of castor sugar (plain sugar is fine too)

250ml water

Small bowl of ice water

Small bowl of boiled water

200ml fresh cream

Half teaspoon vanilla extract

Thinly slice the lemon to approximately 3mm/slice, remove the seeds and drop them into just-boiled water for one minute. Remove the slices and drop them into the bowl of ice water for 30 seconds and then drain.

Dissolve the sugar in 250ml of water on a medium-high heat, in a wide-bottomed pan. Once the sugar has dissolved completely, add the lemon slices, taking care not to stack them, and let them simmer for 45 minutes. Add a little water if the syrup reduces too much. Once the slices are translucent remove them from the pan and lie them on a sheet of baking paper. Sprinkle with castor sugar to add a little more sweetness if you’d like and let them cool and dry out.

Whip up the cream with the vanilla extract until it forms peaks, and spoon gently onto the chilled possets, top with your slices of candied lemon and serve.