Silky Lemon Posset (Print View)
A creamy British dessert featuring heavy cream and fresh lemon for a silky, tangy treat perfect for elegant dining.
# 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
# Step-by-Step Directions:
01 - Pour heavy cream and granulated sugar into a medium saucepan. Place over medium heat, stirring gently until sugar completely dissolves.
02 - Continue heating the mixture until it just begins to simmer, watching carefully to prevent boiling. Remove from heat immediately when bubbles form around the edges.
03 - Stir in fresh lemon juice and grated lemon zest. The acid will cause the cream to thicken noticeably as you mix.
04 - Let the mixture sit at room temperature for 10 minutes to cool slightly while thickening further.
05 - Distribute the posset evenly among 4 individual ramekins or dessert glasses, wiping any drips from the rims.
06 - Refrigerate for at least 3 hours until the texture becomes firm and silky, similar to pudding.
07 - Serve chilled with optional garnishes of fresh berries, additional lemon zest, or shortbread cookies alongside.
# Expert Suggestions:
01 -
- The chemistry between cream and lemon creates the most luxurious silkiness without any gelatin or complicated techniques
- It comes together in fifteen minutes of active time but tastes like something from a professional kitchen
02 -
- Never let the cream come to a full boil, or the fat may separate and ruin that silken texture
- The exact setting time depends on your refrigerator temperature, give it the full three hours before serving
03 -
- Room temperature lemons yield more juice, so let them sit on the counter for an hour before zesting and squeezing
- Make these up to two days ahead, they actually develop a more pronounced lemon flavor over time