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.
Ingredients
- 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)
Instructions
- 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.
Video
Tips/Notes
- 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.
Nutrition
Calories: 363kcalCarbohydrates: 25gProtein: 1gFat: 29gSaturated Fat: 18gCholesterol: 108mgSodium: 30mgPotassium: 74mgSugar: 22gVitamin A: 1165IUVitamin C: 7.6mgCalcium: 52mg
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