Classic Lemon Posset (Printable Version)
A silky British dessert with vibrant lemon flavor and creamy texture. Simple yet elegant.
# 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 such as raspberries or blueberries
05 - Fresh mint leaves
# How-To Steps:
01 - Pour heavy cream and granulated sugar into a medium saucepan. Place over medium heat, stirring gently until sugar completely dissolves.
02 - Bring the cream mixture to a gentle boil. Reduce heat and simmer for exactly 3 minutes, stirring occasionally to prevent overflow. Watch carefully during this stage.
03 - Remove saucepan from heat immediately. Stir in fresh lemon zest and juice, mixing thoroughly until completely incorporated.
04 - Let mixture cool for 5 minutes. For a smoother texture, strain through a fine sieve into a pouring jug to remove lemon zest pieces.
05 - Divide mixture evenly among 4 small serving glasses or ramekins, filling each container.
06 - Refrigerate for at least 3 hours or until posset is completely set and firm to the touch.
07 - Top each posset with fresh berries and mint leaves immediately before serving.
# Helpful Tips:
01 -
- You only need cream, sugar, and lemons to create restaurant worthy dessert magic
- The texture is somewhere between pudding and mousse, but with zero effort
02 -
- The mixture will look dangerously liquid going into the glasses, but trust the process
- Straining is optional but gives that restaurant quality smooth finish
03 -
- Use room temperature lemons, they yield more juice and the zest releases more oil
- Exact timing matters during the simmer, that 3 minutes is crucial for proper setting