Silky Lemon Posset (Printable)
A luxuriously tangy British dessert featuring just cream, sugar, and fresh lemon for a silky-smooth finish.
# What You 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
# Steps:
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 -
- It magically transforms into an impossibly smooth custard with zero eggs or gelatin
- Perfect for dinner parties since you make it hours ahead and forget about it
02 -
- The mixture must reach a gentle simmer to activate the thickening reaction with the lemon
- Patience during the minimum 3 hour chill time is absolutely essential for proper setting
03 -
- Make these a day ahead for even better flavor development
- Room temperature cream heats more evenly and prevents scorching