Silky Lemon Posset (Printable)
A luxuriously tangy British dessert featuring silky cream and bright lemon flavors.
# What You'll Need:
→ Dairy
01 - 2 cups heavy cream
→ Sweetener
02 - 3/4 cup granulated sugar
→ Citrus
03 - 1/4 cup freshly squeezed lemon juice
04 - 1 teaspoon finely grated lemon zest
# Steps:
01 - Combine heavy cream and granulated sugar in a medium saucepan.
02 - Place over medium heat, stirring gently until sugar dissolves and cream just begins to simmer. Do not boil.
03 - Remove from heat. Stir in lemon juice and zest. Mixture will thicken slightly as acid reacts with cream.
04 - Let mixture cool for 10 minutes, then pour into 4 individual serving glasses or ramekins.
05 - Refrigerate for at least 3 hours until set with silky, pudding-like texture.
06 - Serve chilled, optionally garnished with fresh berries, extra lemon zest, or shortbread cookie.
# Expert Advice:
01 -
- The chemistry between acid and cream creates a texture more luxurious than any custard I've ever made
- It's the kind of elegant dessert that makes guests think you labored for hours when you barely broke a sweat
02 -
- Patience during the initial heating phase prevents the cream from separating, which I learned the hard way during a dinner party emergency
- The posset will continue to firm up in the fridge, so don't panic if it still looks slightly liquid when you first pour it
03 -
- Room temperature cream heats more evenly, reducing the risk of scorching on the bottom of your pan
- Grate your lemon zest before juicing—it's much harder to zest a lemon that's already been squeezed