Lemon Posset
This elegant British dessert features a silky, custard-like texture achieved through the perfect balance of heavy cream and citrus acidity. Its bright, zesty flavor profile makes it a sophisticated finish to any meal.
- Prep time: 16 minutes
- Cook time: 1 minutes
- Total time: 17 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: International
Ingredients
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 1/3 cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1/8 teaspoon salt
- Fresh mint leaves for garnish
- Shortbread cookies for serving
Instructions
- Combine heavy cream, sugar, and salt in a medium saucepan over medium heat.
- Bring the mixture to a gentle boil while stirring constantly to dissolve the sugar.
- Let the mixture boil gently for 3 minutes, then remove from heat.
- Stir in the lemon juice and lemon zest until smooth.
- Strain the mixture through a fine-mesh sieve into a pitcher.
- Divide the liquid into ramekins and refrigerate for at least 4 hours until fully set.
Tips
- Ensure you boil the cream mixture for exactly 3 minutes to guarantee a proper set.
- Use a fine-mesh sieve to catch the zest and any curdled bits for a smoother texture.
- Serve chilled directly from the refrigerator to maintain the firm consistency.
Frequently Asked Questions
Why did my posset not set?
The cream likely did not boil long enough or the ratio of lemon juice was too low.
Can I use lime juice instead?
Yes, you can substitute lime juice for a similar tart profile.
How long can I store this?
It will keep well in the refrigerator for up to 3 days if covered.