Rory O’Connell’s Blackberry and Sweet Geranium Posset

Blackberry and geranium posset jars
A classic lemon posset or set cream is a simple and lovely thing and this version here, with blackberries and sweet geranium leaves, is a delicious variation on the theme. A little softly whipped cream is the perfect accompaniment along with a fresh organic or crystallised rose petal and a nougatine biscuit. A marriage made in heaven.


Rory’s tip: Serve straight from the fridge, nice and chilly.

Serves 8



100g fresh or frozen blackberries

90g caster sugar

5 leaves of lemon- or rose-scented geranium

400ml cream

50ml freshly squeezed lemon juice

To serve

Softly whipped cream

Fresh or candied rose petals




Place the blackberries, sugar, geranium leaves and cream in a small saucepan and bring to a bare simmer. Stir occasionally to encourage the sugar to dissolve. Maintain that bare simmer for 5 minutes.

Remove the saucepan from the heat and stir in the lemon juice. The colour of the cream should improve dramatically as soon as the lemon juice goes in. Strain the cream through a fine-mesh sieve to remove the geranium leaves and at the same time push as much of the blackberries through as possible.

Pour the strained cream into eight little cups or glasses and allow to cool before placing in the fridge for 3 hours to set. The posset will keep perfectly in your fridge for several days.

Serve with a little softly whipped cream, a fresh or candied rose petal and a nougatine biscuit.