Lemon Posset
Lemon Posset is a luxuriously creamy British dessert made with heavy cream, sugar, fresh lemon, and a touch of vanilla.
Ingredients
- 2 cups heavy whipping cream
- ⅔ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon vanilla extract
- finely grated zest from 1 lemon optional
- 3 large lemons for making six lemon cups optional
- Fresh raspberries and mint leaves for garnish optional
Instructions
- Wash and dry the lemons. Zest one lemon
- Then cut all the lemons in half lengthwise. Carefully scoop out the lemon flesh without tearing the shells.
- Squeeze and strain the pulp to obtain ¼ cup of fresh lemon juice. Place the hollowed lemon shells upright.
- Add the heavy whipping cream and sugar to a saucepan. Give a nice mix until sugar dissolves.
- Then heat the mixture in medium flame. Bring the mixture to a gentle boil and cook for 5 minutes in low, stirring frequently to prevent it from overflowing. Add the vanilla extract.
- Remove the saucepan from the heat and Let the mixture cool for 5-10 minutes. Gradually stir in the fresh lemon juice and mix well
- Add in the lemon zest and mix well.
- Pour the mixture into the prepared lemon shells and refrigerate for 1-2 hours or until completely set.
- Garnish with fresh raspberries, mint leaves, or lemon zest before serving.
Notes | FAQ
- Use heavy whipping cream with high milk fat.
- Measure the lemon juice accurately. Too little juice may prevent the posset from setting, while too much can make it overly tart.
- Fresh lemon juice provides the best flavor and reliable acidity.
- Add the lemon juice only after removing the cream from the heat.
- The mixture may look slightly thin when poured, but it will thicken considerably as it chills.
- Keep the lemon cups supported in a muffin pan while chilling so the filling remains level.
- Pouring into lemon cups is purely optional, you can pour into small ramekins also. But if using lemon cups, choose large lemons with thick, firm skins if you plan to use them as serving cups.
- Zest the lemon before cutting and juicing it. Avoid grating the bitter white pith when zesting.
- The vanilla extract is optional. Leave it out for a traditional three-ingredient Lemon Posset.
- Add raspberries and mint only before serving so they remain fresh.
- Use a saucepan much larger than the quantity of cream because cream can rise quickly while boiling.
- Optionally straining the mixture removes the zest and any small milk solids, creating an extra-silky texture.
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