Silky Lemon Posset (Printable Version)
A luxuriously creamy British dessert made with only three ingredients, delivering a perfect balance of sweet and tangy flavors with a silky texture.
# What You Need:
→ Dairy
01 - 2 cups heavy cream
→ Sweetener
02 - 3/4 cup granulated sugar
→ Citrus
03 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
04 - 1 teaspoon finely grated lemon zest
# How-To:
01 - In a medium saucepan, combine the heavy cream and granulated sugar.
02 - Place over medium heat, stirring gently, until the sugar dissolves and the cream just begins to simmer. Do not allow to boil.
03 - Remove from heat. Stir in the lemon juice and zest. The mixture will thicken slightly as the acid reacts with the cream.
04 - Allow the mixture to cool for 10 minutes, then pour into 4 individual serving glasses or ramekins.
05 - Refrigerate for at least 3 hours, or until set with a silky, pudding-like texture.
06 - Serve chilled, optionally garnished with fresh berries, extra lemon zest, or a shortbread cookie.
# Expert Hints:
01 -
- The texture is impossibly silky with virtually no effort
- It tastes like something from a fancy restaurant but comes together in minutes
- You probably have everything you need right now
02 -
- Never let the cream boil vigorously or it will separate and ruin the texture
- The mixture must reach a bare simmer to activate the setting process properly
- Glass ramekins show off the beautiful pale yellow color better than opaque dishes
03 -
- Zest your lemons before juicing them its much easier to handle the whole fruit first
- Room temperature cream heats more evenly, reducing the risk of scorching