Lemon Posset is a Classic English dessert dating back to the Middle Ages. The modern version is chilled, with a velvety smooth texture that magically congeals with only three ingredients – cream, sugar, and lemon. Unlike Lady Macbeth who drugged King Duncan’s guards with poisoned posset, you can WOW your guests with this simple to make and elegant dessert from Cooks Illustrated.
If you’d like to try another classic English dessert, you should try my easy to make and delicious Chocolate Blancmange. It won’t disappoint!
Ingredients:
As previously indicated, I used three basic ingredients for this luscious dessert: Heavy cream, granulated sugar, and lemons. I used both lemon zest and lemon juice from the lemons.
Making the Classic English Lemon Posset:
First, I stirred together the cream, sugar, and lemon zest in a medium saucepan over medium heat.
Then, I heated the mixture to boiling, stirring frequently until the sugar had dissolved. I continued boiling the mixture over medium heat for about 10 minutes, stirring occasionally to reduce the liquid to about 2 cups.
Next, I removed the pan from the heat, and stirred in the lemon juice. I allowed the mixture to sit, undisturbed for about 20 minutes. During this time, the mixture cooled a bit, and started to thicken.
After 20 minutes, I strained the Posset mixture through a fine mesh strainer into a large measuring cup.
The reason that I used the measuring cup was that it made pouring the Posset mixture into individual serving dishes easy.
I ended up with four silky-smooth Classic English Lemon Possets. For serving, I topped the Lemon Posset with some whipped cream, and a raspberry. This has to be one of the easiest and most delicious desserts I’ve ever made. Yum!
Classic English Lemon Posset
Ingredients
- 2 cups (16 ounces, 454 ml) heavy cream
- ⅔ cup (4.67 ounces, 132 grams) granulated sugar
- 1 Tablespoon lemon zest
- 6 Tablespoons (3 ounces, 85 ml) fresh lemon juice (2 lemons)
Instructions
- Combine cream, sugar, and lemon zest in medium saucepan. Bring to a boil over medium heat. Continue to boil, stirring frequently to dissolve sugar. Cook until mixture is reduced to 2 cups, 8 to 10 minutes.
- Remove saucepan from heat; stir in lemon juice. Let sit until mixture is cooled slightly and skin forms on top, about 20 minutes. Strain through fine-mesh strainer into bowl; discard zest. Divide mixture evenly among 4 individual serving glasses or 6 individual ramekins.
- Refrigerate, uncovered, until set, at least 3 hours. Once chilled, possets can be wrapped in plastic wrap and refrigerated for up to 2 days. Unwrap and let sit at room temperature for 10 minutes before serving. If desired, garnish with whipped cream and raspberries.
- Yield: 4 to 6 servings.
Nutrition
Thank you for the recipe.
I hope you enjoy it as much as we did!
Have made this several times, using both lemon, lime , and a combo of both. First time I made it something was lacking. Added a pinch of salt, and that was the answer. I always add a pinch of salt now. It’s the secret ingredient that adds the “umph” its great.
Thanks so much for letting me know. I’ll definitely add a pinch of salt the next I make this!
Can this posset be made with artificial sweetener like Splenda or Swerve to make it more low carb?
I”m sorry, but I’ve not made the Posset with artificial sweetener, so I don’t know whether it would work or not.
I made this last week for my English neighbor who turned 80 years old for an English Tea I had for her and it was exquisite! I’m wanting to make another batch but only have 8oz of cream. Can I use half whole milk?
I’m afraid that I’ve not made this with half cream and half whole milk so I couldn’t say for sure that it would work. If you do try to make this with half cream and half milk, however, I’d love to know how it turned out.
Sorry that I couldn’t be more helpful here.
Chula
Wow! Easy and delicious!