Description
A lemon posset recipe comprised of cream, sugar, and fresh lemons. This British classic makes a refreshingly simple lemon dessert.
Ingredients
300 milliliters double cream* (1 1/4 cups)
105 grams granulated sugar (1/2 cup)
2 teaspoons lemon zest, packed
45 milliliters freshly squeezed lemon juice, passed through a sieve (1/4 cup, or about 1 1/2 large lemons)
Lemon slices, mint leaves, or candied citrus peel, to garnish
Instructions
To a medium saucepan, add the double cream and the granulated sugar, and whisk to combine.
Cook over medium-low heat, stirring gently until the sugar dissolves and the mixture thickens slightly, about 4 minutes. (You will see the color change from white to slightly yellow-ish.)
Remove from heat. Stir in the lemon zest and lemon juice.
Pour into small serving cups or ramekins.
Transfer ramekins to the refrigerator to chill, at least 2 hours, or overnight.
Garnish as desired. Serve immediately.
Store leftover lemon possets in the refrigerator for up to two days.
Notes
*Or whipping cream/heavy cream. See post above for details.
- Prep Time: 10 minutes
- Chilling Time: 2 hours
- Category: Custards and Puddings
- Method: Stovetop
- Cuisine: Desserts