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Rick Stein's lemon posset with grilled figs


  • Place the cream, 100 gm sugar, the lemon zest and juice in a small heavy-bottomed pot. Whisk, bring to the boil and whisk thoroughly.
  • Then pour the mixture into small ramekins (or cups). Place on a tray, cover with clingwrap and refrigerate overnight.
  • The next day, preheat overhead grill to highest degree.
  • Place the figs, skin side down, on a baking tray and generously sprinkle each one with caster sugar. Then grill the figs until caramelised, as close to the heat as possible.
  • Allow the figs to cool a little, before serving alongside the lemon posset.


  • 450 ml cream
  • 100 gm & 3 tbsp caster sugar
  • finely grated rind & juice of 2 small lemons
  • 6 figs, halved

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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