Classic English Lemon Posset
Lemon Posset is an easy-to-make 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.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Servings: 6 servings
- 2 cups (16 ounces, 473 ml) heavy cream (See Tip 1)
- ⅔ cup (4.67 ounces, 132 grams) granulated sugar
- 1 Tablespoon lemon zest
- 6 Tablespoons (3 ounces, 89 ml) fresh lemon juice (2 to 3 lemons)
Combine cream, sugar, and lemon zest in a 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 the saucepan from heat; stir in lemon juice. Let sit undisturbed until the mixture is cooled slightly and skin forms on top for about 20 minutes. Strain through a fine-mesh strainer into a bowl; discard the zest. Divide the mixture evenly among 4 individual serving glasses or 6 individual ramekins. (See Tip 2)
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.
- It's important to use high-quality heavy cream in this recipe. The reason is that the fats in the cream combine with the acid in the lemon juice to produce a thick, velvety texture. Do not try substituting half and half or whole milk.
- I like to strain the Lemon Posset into a measuring cut to make it easier to transfer to individual serving dishes.
Calories: 363kcal | Carbohydrates: 25g | Protein: 1g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 108mg | Sodium: 30mg | Potassium: 74mg | Sugar: 22g | Vitamin A: 1165IU | Vitamin C: 7.6mg | Calcium: 52mg