Lemon Posset (Printable Format)
A luxuriously smooth British dessert combining heavy cream with fresh lemon for a perfectly balanced sweet-tangy finish.
# What You Need:
→ Dairy
01 - 2 cups heavy cream
→ Sweetener
02 - 3/4 cup granulated sugar
→ Citrus
03 - 1/4 cup freshly squeezed lemon juice
04 - 1 teaspoon finely grated lemon zest
# How-To Steps:
01 - In a medium saucepan, combine the heavy cream and granulated sugar.
02 - Place over medium heat, stirring gently, until the sugar dissolves and the cream just begins to simmer. Do not boil.
03 - Remove from heat. Stir in the lemon juice and zest. The mixture will thicken slightly as the acid reacts with the cream.
04 - Allow the mixture to cool for 10 minutes, then pour into 4 individual serving glasses or ramekins.
05 - Refrigerate for at least 3 hours, or until set with a silky, pudding-like texture.
06 - Serve chilled, optionally garnished with fresh berries, extra lemon zest, or a shortbread cookie.
# Expert Suggestions:
01 -
- Three ingredients create the most luxurious texture youve ever experienced
- Makes you look like a trained pastry chef with almost zero effort
- The acid science creates natural thickening without any gelatin or eggs
02 -
- The acid in lemon juice literally curdles the cream proteins, creating the set texture naturally
- Do not reduce the sugar or the chemical reaction will not work properly
- Glass serving dishes let guests appreciate that gorgeous pale yellow color
03 -
- Room temperature cream incorporates sugar more evenly than cold cream
- A fine mesh strainer catches any bits of zest if you want an ultrasmooth finish
- These can be made two days ahead and actually improve with time