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
