Classic British Lemon Posset (Print Version)
A silky, creamy British dessert with vibrant lemon flavor that sets beautifully after chilling.
# 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 Make It:
01 - Pour heavy cream and sugar into a medium saucepan. Place over medium heat, stirring gently until sugar completely dissolves.
02 - Bring mixture to a gentle boil, then reduce heat and simmer for 3 minutes. Stir occasionally to prevent overflow and ensure even heating.
03 - Remove saucepan from heat immediately. Stir in lemon zest and fresh juice until fully incorporated.
04 - Let mixture cool for 5 minutes. Pour through fine sieve into a pitcher to remove zest pieces for smoother texture. Divide evenly among 4 serving glasses or ramekins.
05 - Refrigerate for at least 3 hours until posset firms completely. The texture should be silky and hold its shape when spooned.
06 - Top each posset with fresh berries and mint leaves immediately before serving. Serve chilled.
# Expert Hints:
01 -
- The texture is like velvet, somehow both rich and impossibly light at the same time
- You need four ingredients and about fifteen minutes of active effort
- It sets perfectly every time, no tempering eggs or worrying about curdling
02 -
- The three minute simmer time is not a suggestion, it is chemistry and the difference between soup and custard
- Do not reduce the sugar amount, the precise ratio creates the set
- Serve these in the vessels you plan to present them in, you cannot unmold posset
03 -
- Use a fine mesh sieve to catch any bits of cooked lemon zest for that silky restaurant quality texture
- Room temperature lemons yield more juice, give them a quick roll on the counter before zesting and squeezing