Lemon Posset (Printable Version)
A rich and creamy citrus dessert with a velvety smooth texture and bright lemon flavor.
# What You'll Need:
→ Dairy
01 - 2 cups heavy cream
→ Sweeteners
02 - 3/4 cup granulated sugar
→ Citrus
03 - 2 large lemons, zested and juiced (about 1/3 cup juice)
→ Garnish
04 - Fresh berries (raspberries or blueberries)
05 - Fresh mint leaves
# How to Make It:
01 - Combine heavy cream and sugar in a medium saucepan over medium heat. Stir gently until sugar completely dissolves.
02 - Bring mixture to a gentle boil, then reduce heat and simmer for exactly 3 minutes. Stir occasionally to prevent sticking or overflow.
03 - Remove from heat. Stir in lemon zest and fresh juice until thoroughly incorporated.
04 - Let mixture cool for 5 minutes. For ultra-smooth texture, strain through fine sieve into a pouring vessel. Divide evenly among 4 serving glasses or ramekins.
05 - Refrigerate for at least 3 hours until completely firm and set.
06 - Top with fresh berries and mint leaves immediately before serving.
# Expert Insights:
01 -
- This dessert magically transforms into the smoothest, most luxurious custard-like texture without any eggs or cornstarch
- You can make it hours ahead and pull it from the fridge looking like something from a restaurant kitchen
- The ingredient list fits on one hand but the flavor is pure sophistication
02 -
- Do not rush the boiling step. Those three minutes of simmering are crucial for the chemical reaction that helps the posset set properly.
- Use fresh lemon juice only. Bottled juice will not provide enough acid to properly set the dessert and will taste noticeably off.
03 -
- Gently tap your filled glasses on the counter to release any air bubbles before chilling
- Room temperature cream heats more evenly and reduces the risk of scorching or overflowing