Lemon Posset with Raspberries Recipe is an absolute gem for anyone who adores a creamy, tangy dessert that feels elegant yet comes together with surprising simplicity. This British classic combines the rich silkiness of a velvety cream set with the bright, fresh punch of lemon juice, finished perfectly with juicy, vibrant raspberries. Trust me, this dessert is a surefire way to impress your friends or just treat yourself to something special that feels light but indulgent all at once.
Ingredients You’ll Need
The magic of this Lemon Posset with Raspberries Recipe lies in its simple, straightforward ingredients. Each one plays an essential role to create the perfect balance of sweetness, creaminess, and zing. You’ll see how just a few things transform into something extraordinary.
- 2 cups heavy cream: The creamy, luscious base that creates the signature silky texture.
- ⅔ cup granulated sugar: Sweetness that complements the tart lemon and rounds out the flavor.
- 2 – 3 lemons (for 6 tablespoons lemon juice): Freshly squeezed lemon juice provides the bright citrus kick that sets this dessert apart.
- 1 pint raspberries: Juicy, fresh raspberries add a lovely pop of color and natural tartness as a garnish.
How to Make Lemon Posset with Raspberries Recipe
Step 1: Juice and Strain the Lemons
Start by juicing 2 to 3 lemons until you have 6 tablespoons of fresh lemon juice. Straining the juice is key to remove any seeds or pulp, ensuring your posset will have a smooth, luxurious texture.
Step 2: Combine Cream and Sugar
In a medium saucepan, pour in the heavy cream and granulated sugar. Stir these together, preparing the base for that rich, creamy flavor we’re all craving.
Step 3: Boil and Reduce
Bring the cream and sugar mixture to a boil over medium heat, stirring continuously so the sugar dissolves evenly. Keep boiling until the mixture reduces to about 2 cups—this usually takes around 10 minutes. Keep an eye on it to prevent the cream from boiling over or burning; patience here pays off with a silky finish.
Step 4: Add Lemon Juice
Once your cream mixture has reduced nicely, take the saucepan off the heat. Slowly stir in the freshly strained lemon juice—watch the magic happen as the mixture begins to thicken slightly, signaling the start of the posset’s beautiful custard-like texture.
Step 5: Cool and Strain
Allow your mixture to cool for about 15 minutes, then strain it through a fine mesh sieve into a clean bowl or measuring cup. This step ensures your lemon posset is free of any coagulated bits, giving you that perfectly smooth result every time.
Step 6: Chill to Set
Pour the silky custard evenly into 4 ramekins or small serving glasses. Pop them into the refrigerator and let them chill for at least two hours, allowing the posset to fully set into a luxuriously creamy dessert.
Step 7: Garnish and Enjoy
Just before serving, top your Lemon Posset with Raspberries Recipe with fresh raspberries. Their tartness is a refreshing contrast that makes this simple dessert feel extra special.
How to Serve Lemon Posset with Raspberries Recipe
Garnishes
Fresh raspberries are the classic choice and visually stunning, but you can also zest a little lemon peel on top for extra citrus fragrance and a burst of vibrant color.
Side Dishes
This posset pairs beautifully with light biscuit cookies, crisp shortbread, or even a buttery tuile. They add a delightful crunch that complements the creamy texture perfectly.
Creative Ways to Present
Serve the posset in mini glass jars for a rustic look or use elegant crystal glasses for a sophisticated effect. Layering a few crushed raspberries or a drizzle of raspberry coulis between the custard can transform this straightforward dessert into a showstopper.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store the Lemon Posset with Raspberries Recipe covered in the refrigerator. It keeps wonderfully for up to 3 days, retaining its creamy texture and fresh flavor.
Freezing
This dessert is best enjoyed fresh and chilled, but you can freeze the lemon posset before adding raspberries. Thaw overnight in the fridge and add fresh berries when you serve to keep that bright, fresh contrast.
Reheating
Since lemon posset is meant to be served cold, reheating is not recommended. Instead, allow it to thaw gently in the refrigerator before serving if frozen.
FAQs
Can I use lemon zest in the Lemon Posset with Raspberries Recipe?
Absolutely! Adding lemon zest to the mixture or as a garnish will enhance the citrusy aroma and add a lovely burst of flavor that complements the lemon juice beautifully.
Is there a substitute for heavy cream in this recipe?
Heavy cream is key for the posset’s texture, so substitutes might not yield the same silky set. However, full-fat coconut milk can work for a dairy-free twist, though it will alter the flavor slightly.
How long does it take for the lemon posset to set properly?
Typically, two hours in the refrigerator is enough for the posset to fully set into a creamy custard-like dessert, but leaving it overnight will also work perfectly if you want to prepare in advance.
Can I prepare this dessert for a larger party?
Definitely! This Lemon Posset with Raspberries Recipe is easily scalable. Just multiply the ingredients accordingly and use a larger dish or more ramekins to accommodate your guests.
What if I don’t have fresh raspberries?
If fresh raspberries aren’t available, frozen raspberries thawed and drained can be used as a garnish. Alternatively, other berries like blueberries or blackberries make a fantastic substitute.
Final Thoughts
I can’t recommend this Lemon Posset with Raspberries Recipe enough—it’s one of those desserts that feels luxurious without requiring hours of work or complicated ingredients. Whether you’re whipping it up for a special occasion or simply craving a sweet, fresh treat, this recipe is sure to become one of your favorites as it has been for me. So go ahead, give it a try, and enjoy that perfect creamy tang paired with those bright raspberries!
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Lemon Posset with Raspberries Recipe
- Total Time: 2 hours 45 minutes
- Yield: 4 servings
Description
Lemon Posset is a classic British dessert that combines the richness of cream with the bright, tangy flavor of fresh lemon juice. This creamy custard-like dessert is incredibly simple to make, requiring only a few ingredients and minimal cooking. After reducing the sweetened cream on the stovetop, lemon juice is stirred in to thicken the mixture naturally. Once chilled, it sets into a smooth, silky dessert perfect for a refreshing finish to any meal, optionally garnished with fresh raspberries and lemon zest.
Ingredients
For the Lemon Posset
- 2 cups heavy cream
- ⅔ cup granulated sugar
- 2 – 3 lemons (enough to make 6 tablespoons of lemon juice)
For Garnish (Optional)
- 1 pint fresh raspberries
- Lemon zest (optional)
Instructions
- Juice the lemons: Juice the lemons and strain the juice to remove any seeds or pulp. Optionally, zest one lemon to use later as a garnish for added flavor and visual appeal.
- Combine cream and sugar: In a medium saucepan, mix the heavy cream with the granulated sugar until combined.
- Boil and reduce: Place the saucepan over medium heat and bring the cream-sugar mixture to a boil, stirring consistently to dissolve the sugar. Continue boiling gently for about 10 minutes, allowing the mixture to reduce to 2 cups. Keep a close eye to prevent the cream from boiling over. Use a 2-cup measuring cup to check the volume; if needed, return to heat to reduce further.
- Add lemon juice: Remove the saucepan from the heat and pour the reduced cream into a bowl. Stir in the strained lemon juice thoroughly. This acid will cause the mixture to thicken naturally.
- Cool and strain: Let the mixture cool at room temperature for 15 minutes, then strain it through a fine mesh strainer to ensure a smooth, creamy texture.
- Pour and chill: Pour the strained custard evenly into 4 ramekins. Refrigerate for at least two hours or until the posset is fully set and firm.
- Serve: Serve the lemon posset chilled, plain or topped with fresh raspberries and optional lemon zest for a bright, fresh garnish.
Notes
- Watch the cream carefully while boiling to avoid it boiling over and making a mess.
- The thickness of the posset depends on the acidity of the lemon juice; use freshly squeezed lemon juice for best results.
- If you prefer a sweeter dessert, you can slightly increase the sugar, but keep in mind it should balance the tartness of lemon.
- The posset can be made a day in advance and refrigerated, making it great for prepping ahead for gatherings.
- To add extra flavor, you may infuse the cream with vanilla bean before boiling by simmering it with a split vanilla pod and removing it before reduction step.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
