Classic Lemon Posset (Printable Version)
Silky British dessert with creamy texture and bright lemon flavor
# What You Need:
→ Dairy
01 - 2 cups heavy cream
→ Sweeteners
02 - 3/4 cup granulated sugar
→ Citrus
03 - 2 large lemons, zested and juiced (about 1/3 cup juice)
→ Garnish
04 - Fresh berries (raspberries, blueberries)
05 - Fresh mint leaves
# How-To:
01 - Pour the heavy cream into a medium saucepan and add the granulated sugar. Place over medium heat, stirring gently until the sugar completely dissolves.
02 - Bring the cream mixture to a gentle boil, then reduce heat to maintain a steady simmer. Cook for exactly 3 minutes, stirring occasionally to prevent scorching or overflow.
03 - Remove the saucepan from heat immediately. Stir in the fresh lemon zest and juice, mixing thoroughly until fully incorporated. Let cool for 5 minutes.
04 - For a silkier texture, strain the mixture through a fine sieve into a pitcher to remove the zest bits. Pour evenly into 4 small serving glasses or ramekins.
05 - Refrigerate for at least 3 hours, or until the possets are firm and set to the touch.
06 - Top each posset with fresh berries and mint leaves just before serving.
# Expert Hints:
01 -
- It requires only four ingredients and about twenty minutes of active time
- The texture is somehow both rich and refreshing, perfect after any meal
- It sets beautifully without gelatin or any complicated techniques
02 -
- Do not reduce the cooking time or the posset may not set properly
- The acid in the lemon is what actually thickens the cream as it chills
03 -
- Use room temperature lemons for the most juice and best flavor
- A fine mesh sieve creates the smoothest texture by removing zest bits