Silky Lemon Posset (Printable View)

A luxuriously tangy British dessert featuring cream, sugar, and fresh lemon juice that sets into silky perfection.

# Ingredient List:

01 - 2 cups heavy cream (double cream)

02 - 3/4 cup granulated sugar

03 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)

04 - 1 teaspoon finely grated lemon zest

01 - In a medium saucepan, combine the heavy cream and granulated sugar.

02 - Place over medium heat, stirring gently, until the sugar dissolves and the cream just begins to simmer (do not boil).

03 - Remove from heat. Stir in the lemon juice and zest. The mixture will thicken slightly as the acid reacts with the cream.

04 - Allow the mixture to cool for 10 minutes, then pour into 4 individual serving glasses or ramekins.

05 - Refrigerate for at least 3 hours, or until set with a silky, pudding-like texture.

06 - Serve chilled, optionally garnished with fresh berries, extra lemon zest, or a shortbread cookie.

01 -

It transforms humble ingredients into something that feels like it came from a professional kitchen
The texture is absolutely otherworldly, somewhere between pudding and mousse but somehow silkier than both
You can make it hours ahead and it actually gets better with time, freeing you up to enjoy your guests

02 -

The acid in lemon juice can vary by season and variety, so your set time might fluctuate slightly
Sugar must be completely dissolved before adding lemon or the texture will be grainy instead of silken
Never let the cream come to a full boil or it can separate when the lemon hits it

03 -

Room temperature cream heats more evenly and prevents hot spots that can scorch
Grating zest before jucing prevents the citrus oils from being lost on the cutting board
If you're making these ahead, cover them after they're completely set to avoid condensation drips on the surface