Lemon Posset (Print Version)
Silky-smooth British dessert with cream and fresh lemon
# 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
# Directions:
01 - Pour heavy cream and granulated sugar into a medium saucepan. Place over medium heat, stirring continuously until sugar completely dissolves.
02 - Continue heating until the cream just begins to simmer, watching carefully to prevent boiling. Remove from heat immediately.
03 - Stir in fresh lemon juice and grated zest. The acid will cause the mixture to thicken slightly as it combines with the cream.
04 - Let the mixture sit at room temperature for 10 minutes to cool slightly while maintaining pourable consistency.
05 - Divide the mixture evenly among 4 individual ramekins or dessert glasses.
06 - Refrigerate for minimum 3 hours until firm with a silky, pudding-like consistency.
07 - Serve chilled. Optionally garnish with fresh berries, additional lemon zest, or shortbread cookies.
# Insider Tips:
01 -
- The chemistry between cream and lemon creates impossibly silky texture without any gelatin or eggs
- You can make it ahead and it actually gets better after a day in the fridge
- It looks ridiculously fancy served in clear glasses but takes less than 20 minutes active time
02 -
- The mixture must reach a bare simmer to activate the setting process, but boiling will break the emulsion
- Pouring from a height helps eliminate surface bubbles for a mirror smooth finish
03 -
- Room temperature cream incorporates sugar more evenly, so take it out of the fridge about 20 minutes before starting
- The posset will keep for 2 days in the fridge, though the texture is best on the first day