This classic British dessert is made with just a few simple ingredients, but it is sure to wow your guests with its rich, creamy flavor.
Lemon posset is made with heavy cream, sugar, and lemon juice. The cream and sugar are heated together until the sugar is dissolved, and then the lemon juice is added. The mixture is then stirred until it is smooth and creamy. The posset is then poured into ramekins or small bowls and chilled in the refrigerator for at least 4 hours, or overnight.
When the posset is chilled, it will set and become thick. It can be served plain, or it can be garnished with fresh lemon zest, a dollop of whipped cream, or a sprig of mint. Lemon posset is the perfect light and refreshing dessert for any occasion. It is also a great way to use up leftover lemon juice.
Here are some occasions where lemon posset would be a great dessert to serve:
So gather your ingredients and give lemon posset a try today!
- Fine Mesh Sieve
- Ramekins or small bowls
- Measuring cups and spoons
- Chilling dish
- 1 cup heavy cream
- 1/2 cup sugar
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- Heat the cream and sugar in a saucepan over medium heat. Stir constantly until the sugar is dissolved and the cream is hot.
- Remove the pan from the heat and stir in the lemon zest and lemon juice. Mix well to combine.
- Pour the lemon posset mixture into ramekins or small bowls. Let the posset cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight.
Can I make lemon posset ahead of time?
Yes, you can make lemon posset ahead of time and refrigerate it for up to 3 days. When you are ready to serve, let the posset come to room temperature for about 30 minutes before serving.
What can I use instead of ramekins?
You can use small bowls, glasses, or even coffee cups instead of ramekins. Just make sure that the containers you use are oven-safe, if you plan to bake the lemon posset.
Why is lemon posset called posset?
The name “posset” comes from the Old French word “posseter”, which means “to curdle”. This is because lemon posset is made with milk or cream that has been curdled by the addition of lemon juice.
What is the difference between lemon posset and lemon curd?
Lemon posset and lemon curd are both desserts made with lemon, but they are made in different ways. Lemon posset is made with milk or cream that has been curdled by the addition of lemon juice, while lemon curd is made by cooking lemon juice, sugar, and eggs together until they thicken. Lemon posset is also typically served cold, while lemon curd is typically served warm or at room temperature.
Can I make lemon posset without a whisk?
A: Yes, you can make lemon posset without a whisk. You can use a spoon or a fork to stir the mixture constantly until the sugar is dissolved and the cream is hot. However, using a whisk will help to ensure that the mixture is smooth and creamy.
How long will lemon posset last in the refrigerator?
Lemon posset will last in the refrigerator for up to 3 days. However, it is best to eat it within 2 days for the best flavor.