Lemon Posset Silky Smooth British (Printable)
Silky-smooth British dessert featuring cream, sugar, and fresh lemon for a luxuriously tangy treat.
# What You’ll Need:
→ Dairy
01 - 2 cups heavy cream
→ Sweetener
02 - 3/4 cup granulated sugar
→ Citrus
03 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
04 - 1 teaspoon finely grated lemon zest
# Directions:
01 - Pour heavy cream into medium saucepan. Add granulated sugar. Place over medium heat, stirring gently until sugar completely dissolves and mixture just begins to simmer. Do not allow to boil.
02 - Remove saucepan from heat immediately. Stir in fresh lemon juice and grated zest. Mixture will naturally thicken as acid reacts with cream proteins.
03 - Let mixture cool at room temperature for 10 minutes. Pour evenly into 4 individual ramekins or dessert glasses.
04 - Refrigerate for minimum 3 hours until posset achieves firm, pudding-like consistency. Texture should be silky and hold shape when spooned.
05 - Serve chilled. Garnish with fresh berries, additional lemon zest, or shortbread cookie if desired.
# Expert Suggestions:
01 -
- The ingredient list is laughably short but the result looks like you spent hours mastering French pastry techniques
- It can be made ahead and actually improves after a night in the refrigerator
- The texture is somehow both luxurious and refreshing at the same time
02 -
- Never let the cream come to a rolling boil or the texture will be grainy instead of smooth
- The mixture must cool slightly before pouring or the glasses might crack from temperature shock
03 -
- Room temperature lemons yield more juice, so let them sit on the counter for an hour before squeezing
- A microplane creates the perfect fine zest without any bitter white pith