Lemon Posset (Print Version)
A rich, velvety lemon dessert with minimal ingredients and maximum impact.
# 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 (optional)
04 - Fresh berries (raspberries, blueberries)
05 - Fresh mint leaves
# How-To:
01 - Pour heavy cream and granulated sugar into a medium saucepan. Place over medium heat, stirring gently until sugar completely dissolves.
02 - Bring mixture to a gentle boil, then reduce heat and simmer for exactly 3 minutes. Stir occasionally to prevent scorching and watch carefully to avoid overflow.
03 - Remove saucepan from heat immediately. Stir in fresh lemon zest and juice until thoroughly incorporated.
04 - Let mixture cool for 5 minutes. For smoother texture, strain through fine sieve into a pitcher to remove zest pieces. Divide evenly among 4 serving glasses or ramekins.
05 - Refrigerate for at least 3 hours until completely set and firm to the touch.
06 - Top each posset with fresh berries and mint leaves just before serving.
# Expert Advice:
01 -
- The texture is somehow both light and decadently rich at the same time
- You can make it hours ahead and pull it from the fridge like youve been working all day
- Three ingredients create something that tastes like it came from a fancy restaurant kitchen
02 -
- The 3 minute simmer time matters, I once shortcut this and ended with soup instead of posset
- Room temperature lemons juice more easily than cold ones straight from the fridge
- Glass serving dishes let you see the beautiful pale yellow color
03 -
- Zest your lemons before juicing them, much easier to handle while theyre still firm
- The posset keeps well for 2 days in the fridge, making it perfect for advance prep