Lemon Posset
This elegant British dessert requires just three ingredients and no baking skills. The creamy, tart lemon treat sets through a fascinating chemical reaction between citrus and dairy, creating a silky texture that rivals complex custards or mousses.
Equipment
- Saucepan
- Fine-mesh Sieve
- Serving Dishes
Ingredients
- 2 cups heavy cream 36-40% fat content
- 2/3 cup granulated sugar
- 2 lemons, zested organic preferably
- 6 tbsp fresh lemon juice approximately 2 large lemons
Optional Garnishes
- fresh berries for garnish
- mint leaves for garnish
- shortbread cookies for serving
Instructions
- Gather 6-8 small serving dishes (ramekins, glasses, or teacups). Ensure your dishes are thoroughly cleaned and completely dry.
- In a heavy-bottomed saucepan, combine the heavy cream and sugar over medium heat. Stir constantly until the sugar completely dissolves. Once dissolved, bring the mixture to a boil, then reduce to a simmer for exactly 3 minutes.
- Remove the pan from heat and immediately whisk in the lemon zest and juice. You'll notice the mixture starting to thicken slightly.
- Strain the mixture through a fine-mesh sieve into a pouring jug. Divide evenly among your prepared serving dishes. Fill them about three-quarters full.
- Cover each dish with plastic wrap (avoid touching the surface to prevent a skin from forming) and refrigerate for at least 4 hours, preferably overnight.
- Serve chilled, optionally garnished with fresh berries, mint leaves, or alongside shortbread cookies.
Notes
For the silkiest texture, be sure to strain the mixture to remove any lemon zest and potential lumps.
The posset must reach a full boil to properly set.
This dessert can be prepared up to 3 days in advance, perfect for entertaining.
For a lighter version, substitute 1 cup of the heavy cream with full-fat Greek yogurt.
Nutrition
Calories: 375kcalCarbohydrates: 25gProtein: 2gFat: 32gSaturated Fat: 20gCholesterol: 120mgSodium: 35mgFiber: 0.2gSugar: 23gVitamin C: 15mg
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