Lemon Posset British Dessert (Printable Format)
Silky lemon posset with cream and citrus, chilled for a refreshing, elegant finish.
# What You Need:
→ Dairy
01 - 2 cups heavy cream
→ Sugar
02 - 3/4 cup caster sugar
→ Citrus
03 - Zest and juice of 2 large lemons (approximately 1/3 cup juice)
→ Garnish (optional)
04 - Fresh berries
05 - Biscotti or shortbread
# How-To Steps:
01 - In a medium saucepan, add heavy cream and caster sugar.
02 - Gently heat over medium, stirring continuously until sugar is fully dissolved.
03 - Bring to a gentle boil; allow to simmer for 3 minutes while stirring occasionally to prevent overflow.
04 - Remove saucepan from heat and let cool for 2 minutes.
05 - Stir in lemon zest and lemon juice until the mixture is thoroughly combined and slightly thickened.
06 - Distribute mixture evenly among 4 small serving glasses or ramekins.
07 - Bring to room temperature, then refrigerate for a minimum of 3 hours, or until fully set.
08 - Just before serving, garnish with fresh berries and a biscuit of choice if desired.
# Expert Suggestions:
01 -
- Only three essential ingredients needed and most are already in your fridge or pantry
- Naturally gluten‑free and perfect for impressing guests without fuss
- Make ahead friendly for effortless entertaining
- Velvety smooth and bursting with fresh lemon flavor in every spoonful
02 -
- High in calcium and vitamin C from both cream and lemons
- Perfect for making ahead as it only gets better as it chills
- A little serves a crowd since it is rich and satisfying
03 -
- Always zest the lemons before juicing as it is much easier to handle them whole
- Whisk continuously while bringing the cream to a simmer to avoid scorching on the pan
- If you want a lighter texture set the posset in shallow glasses for a thinner layer which chills and firms more quickly
- I learned to leave a tiny gap at the edge of my ramekins so I could spoon the posset out cleanly and decorate neatly around the rim