Silky Lemon Posset (Print version)
A luxuriously tangy British dessert featuring just cream, sugar, and fresh lemon, resulting in a silky-smooth texture that's both elegant and effortless.
# What goes in:
→ 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
# Cooking steps:
01 - Pour heavy cream and granulated sugar into a medium saucepan. Place over medium heat, stirring gently until sugar completely dissolves.
02 - Continue heating the mixture until it just begins to simmer. Do not allow to boil. Remove immediately from heat once bubbles form around edges.
03 - Stir in fresh lemon juice and grated zest. The acid will cause the cream to thicken slightly as it reacts, creating the posset's signature texture.
04 - Let mixture cool at room temperature for 10 minutes. Pour evenly into 4 individual ramekins or dessert glasses.
05 - Refrigerate for at least 3 hours until fully set with a silky, pudding-like consistency. The posset should hold its shape when spooned.
06 - Serve chilled. Optional garnishes include fresh berries, additional lemon zest, or a shortbread cookie on the side.
# Tips from flavorandfeast:
01 -
- The texture is somewhere between custard and mousse but somehow silkier than both
- It requires zero technical skill beyond stirring and waiting
- Perfect dinner party dessert that you make hours ahead and forget about until serving
02 -
- The cream must never reach a full boil or the texture will become grainy instead of silky
- Fresh lemon juice is nonnegotiable since bottled juice lacks the proper acidity level
03 -
- Room temperature cream heats more evenly preventing hot spots that could scorch
- Strain the mixture through a fine mesh sieve before pouring to catch any bits of cooked egg or zest