Lemon Posset
A light and creamy British dessert that balances the richness of cream with the bright zing of fresh lemon juice.
Ingredients
Main Ingredients
- 2 cups heavy cream Use fresh, high-quality cream for best results.
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice Juice from about 2-3 lemons.
Instructions
Preparation
- In a medium saucepan, combine the heavy cream and sugar over medium heat. Stir gently until the sugar dissolves and the mixture begins to simmer. Keep an eye on it—don’t let it boil!
- Remove the pan from heat and stir in the fresh lemon juice. You’ll watch the magic happen right before your eyes—the cream will start to thicken just slightly.
- Allow your mixture to cool for a few minutes. Give it a good whisk until everything is well combined.
- Distribute the mixture evenly into your serving dishes. Cover them with plastic wrap and refrigerate for at least four hours, or until fully set.
- Once set, remove from the fridge and serve as is or pair with fresh berries or a dollop of whipped cream for that extra touch!
Notes
Use fresh lemons for better flavor and zest before juicing for an added punch. Be patient with chilling to achieve the perfect texture.