Lemon Posset Silky British Dessert (Printable version)
A creamy, tangy British dessert made with heavy cream and fresh lemon for an elegant finish.
# What You'll Need:
→ Dairy
01 - 2 cups heavy cream (double 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 Prepare:
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 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 advice:
01 -
- The texture is like eating a lemon cloud literally velvet on a spoon
- Make ahead magic means zero stress when entertaining
02 -
- The acid reaction is what sets the posset so patience during chilling is absolutely required
- Serving glasses should be wide enough to get a spoon all the way to the bottom without struggle
03 -
- Room temperature cream heats more evenly reducing your risk of scorching the bottom of the pan
- A microplane grater gives you zest without any bitter white pith