desserts
Lemon Posset
An exceptionally simple British lemon dessert made from cream, sugar, and fresh lemon. The acidity of the lemon naturally thickens the cream into a silky, spoonable custard-like dessert. This RizzieFarms version uses plenty of fresh juice and zest for a distinctly tart, intensely lemony finish.
Ingredients
Lemon Posset
- 2 cups (480 ml) heavy cream
- 2/3 cup (135 g) granulated sugar
- 1/3 cup (80 ml) freshly squeezed lemon juice
- Finely grated zest of 2 to 3 lemons
- 1 pinch salt
Optional Garnish
- Fresh raspberries
- Fresh blueberries
- Thin lemon twists
- Shortbread cookies
Instructions
- Combine the cream and sugar Pour the heavy cream into a saucepan and add the granulated sugar. Cook over medium heat, stirring until the sugar dissolves.
- Boil the cream Bring the cream mixture to a gentle boil. Reduce the heat slightly and boil gently for 3 minutes, stirring frequently and watching carefully so the cream does not boil over.
- Add the lemon Remove the saucepan from the heat. Stir in the fresh lemon juice, lemon zest, and salt until thoroughly combined.
- Rest the mixture Allow the mixture to stand for about 5 minutes. It will begin to thicken as the lemon acid reacts with the cream.
- Strain Pour the mixture through a fine-mesh sieve for a perfectly smooth texture. This step is optional if you prefer to leave the fine pieces of lemon zest in the posset.
- Portion Divide the mixture among 4 to 6 small glasses, ramekins, or dessert dishes.
- Chill Refrigerate uncovered until cool, then cover and chill for at least 4 hours or overnight, until completely set.
- Serve Serve cold. Garnish lightly with fresh berries, a lemon twist, or a shortbread cookie if desired.
Notes
- Use regular lemons rather than Meyer lemons when you want the strongest tart lemon flavor.
- For an especially lemon-forward posset, use the zest of 3 lemons while keeping the juice at 1/3 cup.
- The cream needs to boil for about 3 minutes so enough water evaporates and the protein concentration is high enough for the lemon juice to set the dessert.
- Do not substitute milk or half-and-half for the heavy cream. Their lower fat and protein balance may prevent the posset from setting correctly.
- Fresh lemon juice is strongly recommended. Bottled juice lacks much of the aroma of freshly squeezed lemons.
- Small portions work well because posset is rich despite its bright citrus flavor.
- The posset can be prepared a day ahead and refrigerated overnight.