Silky Lemon Posset
Discover the magic of Silky Lemon Posset, an elegant classic British dessert that's incredibly easy to whip up. It's fast, simple, giftable, and universally loved for its bright, creamy, melt-in-your-mouth texture. A perfect dessert for any occasion, bringing a little burst of sunshine to your table.
Equipment
- Medium saucepan
- Fine-mesh sieve
- Ramekins or Glasses
- Tray
Ingredients
- 2 cups heavy cream Don't substitute for milk or half-and-half.
- ¾ cup granulated sugar
- 2 lemons zest only, avoid white pith
- ½ cup freshly squeezed lemon juice approximately 3-4 lemons
- Fresh berries and mint leaves optional, for garnish
Instructions
- Step 1: Combine & Heat: In a medium saucepan, combine 2 cups heavy cream, ¾ cup granulated sugar, and the zest from 2 lemons. Stir to combine.
- Step 2: Bring to a Boil: Place the saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture comes to a gentle boil.
- Step 3: Simmer and Reduce: Maintain a steady, gentle boil for about 10 minutes, stirring occasionally. This helps reduce the cream and concentrate flavors.
- Step 4: Remove from Heat & Add Juice: Immediately remove the pan from the heat. Pour in ½ cup freshly squeezed lemon juice and stir it in right away.
- Step 5: Cool and Strain: Let the mixture cool in the pan for about 20 minutes. Then, strain the mixture through a fine-mesh sieve into a clean bowl or measuring cup, pressing gently to extract all liquid. Discard the zest.
- Step 6: Pour & Chill: Pour the strained posset evenly into individual ramekins, small glasses, or serving dishes. Place them on a tray and refrigerate uncovered for at least 4 hours, preferably overnight, until set.
- Step 7: Garnish & Serve: Right before serving, garnish the possets with fresh berries and mint leaves if desired. Serve cold.
Notes
Use heavy cream for proper setting. Boil for the full 10 minutes to ensure the correct texture. Add the lemon juice immediately after removing from heat. Straining ensures a silky-smooth finish. Chill thoroughly for at least 4 hours. Store leftovers covered in the refrigerator for up to 2-3 days; best enjoyed on day 1 or 2.
Substitution ideas: Use lime juice/zest or a mix of lemon and orange. Add a splash of vanilla extract or scrape a vanilla bean into the cream at the start. Infuse with fresh ginger slices during heating (strain out before adding juice). Add a tablespoon of limoncello with the lemon juice for an adult version. Topping ideas: shortbread crumbs, whipped cream, candied lemon peel.