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Lemon and Lime Basil Posset

This is the easiest dessert there is.

To bring an element of the garden to it, and because it’s a nice little added extra, we use our own lemon-scented herbs. There are a few different options: you could use lemon verbena, lemon balm or even kaffir lime leaves. Set these zesty little puds in small cups or ramekins. They don’t need anything fancy – they’re perfect served with a few blackberries and a shortbread biscuit.

A close cousin to the more common lemon basil, lime basil herb has a zesty flavour and a sweet, citrusy aroma. Growing lime basil isn’t difficult, and the herbs can be planted in the garden or grown in containers. You can even grow lime basil plants indoors on a bright, sunny windowsill.

Lemon verbena is a beauty, an elegant shrub that can grow up to 2.5 metres. Its leaves release their refreshing fragrance each time they’re touched, making this herb a great choice for planting near your outdoor living areas or paths, where you can enjoy its lemony scent.

You can set these zesty little puds in small cups or ramekins; they don’t need anything fancy, they’re perfect served with a few fresh strawberries or raspberries and a shortbread biscuit.

To make dessert for 4 people, you’ll need:

300ml double cream
50g caster sugar
1 lemon, juiced and zested
30g lemon and lime basil, or other leaves such as lemon verbena 

To make the puds:

1. Place the cream, sugar, lemon zest and basil (stalks and all) in a pan and slowly bring to the boil.

2. Turn the heat right down and simmer for 10 minutes.

3. Remove from the heat and whisk in the lemon juice.

4. Pass through a fine sieve and pour into suitable cups.

5. Chill in the fridge for at least two hours to set.

 If you make our lemon and lime basil posset recipe, be sure to share snaps of your creation with us.

Show us your photos on Facebook, Twitter and Instagram, and don’t forget to tag them with #ThePigHotel and #piggythings

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