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Darjeeling First Flush & Elderflower Posset

By • Updated September 2026
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This no-bake posset marries the gentle muscatel sweetness of Darjeeling First Flush with the floral lift of elderflower cordial. The magic lies in citrus acidity meeting double cream—no gelatine required—so you're left with a silky, wobbly set that tastes like an English summer garden in a glass. Because the posset sets translucent-pale and the delicate colour is half the charm, serving in proper glass dessert cups is essential; china or ceramic hides the cloudiness entirely.

The recipe works brilliantly with a first flush spring tea because the light astringency sharpens the richness without overpowering the elderflower. It's a refined, make-ahead pudding for warm-weather entertaining—perfect for garden parties or post-supper elegance when you want minimal fuss and maximum impression.

Darjeeling First Flush & Elderflower Posset
Prep Time10 mins
Cook Time5 mins
Servings4 small possets
DifficultyEasy

Ingredients

  • 600 ml double cream
  • 120 g caster sugar
  • 2 tbsp Darjeeling First Flush loose-leaf tea (approx. 6 g)
  • 2 tbsp elderflower cordial (not diluted)
  • Finely grated zest of 1 lemon
  • 3 tbsp fresh lemon juice (approx. 1–1½ lemons)
  • A pinch of sea salt
  • Optional: fresh elderflowers or lemon zest twists to garnish
Nutrition per serving:
Calories: 485
Fat: 46g
Sugar: 32g
Protein: 2g

Instructions

1
Infuse: Pour the double cream and caster sugar into a medium saucepan over medium heat. Stir gently until the sugar dissolves and the cream reaches a gentle simmer. Remove from the heat, stir in the Darjeeling First Flush leaves and lemon zest, cover, and steep for 5 minutes. The Darjeeling will turn the cream pale gold and lend a subtle muscatel note.
2
Strain: Strain the infused cream through a fine-mesh sieve into a clean jug, pressing the tea leaves gently to extract every drop of flavour. Discard the leaves and zest.
3
Add acid: Stir the elderflower cordial, lemon juice, and a pinch of sea salt into the warm cream. The mixture will thicken almost immediately as the acid causes the cream to set—this is the posset magic, no gelatine required.
4
Pour: Divide the mixture evenly among four glass dessert cups or serving glasses, pouring slowly to avoid bubbles. The translucent pale-gold colour shows beautifully through clear glass, highlighting the delicate floral infusion.
5
Chill: Cool to room temperature, then cover each glass with cling film and refrigerate for at least 3 hours, or overnight, until firmly set. The posset will develop a silky, mousse-like texture.
6
Serve: Garnish with a twist of lemon zest or a fresh elderflower sprig if available. Serve chilled, ideally within 24 hours for the cleanest flavour. The posset pairs beautifully with shortbread or almond biscuits, and its light astringency cuts through the cream's richness.

🫖 Equipment You'll Need

Possets are all about visual elegance—the pale, cloudy cream sets with a soft wobble, and that delicate colour is the star. A good set of glass dessert cups or serving glasses lets diners admire the translucent, floral-tinted texture; ceramic or china hides it entirely. Look for straight-sided or coupe-style glasses with a 120–150 ml capacity, so the posset sits at just the right height for a spoon.

See our serving glasses picks →

Expert Tip: Balance Your Cordial

Shop-bought elderflower cordials vary wildly in sweetness and intensity. If yours is very sweet, dial back the caster sugar by 10–20 g and add an extra squeeze of lemon juice to keep the posset from cloying. Taste the warm cream before pouring—it should be sweet-tart, because chilling will mute the flavour slightly.

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