Classic English Lemon Posset
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.
Servings: 6 servings
- 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)
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.
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