Ingredients
Posset Ingredients
- 600 ml heavy whipping cream (at least 33% fat, from real milk)
- 200 grams sugar
- 2 tbsp lemon zest (freshly grated)
- 75 ml lemon juice (preferably fresh)
Instructions
- Heat cream and sugar: Place the heavy cream and sugar in a saucepan over medium heat. Stir constantly to dissolve the sugar. When fine bubbles appear on the surface and the mixture is just about to boil, remove it from heat to prevent curdling.
- Add lemon zest and juice: Immediately stir in the fresh lemon zest and lemon juice into the hot cream mixture to begin the thickening process.
- Combine thoroughly: Stir the mixture well to evenly incorporate the lemon flavor throughout the cream base.
- Cool and strain: Let the mixture cool for 10 minutes at room temperature, then strain it through a fine sieve into serving vessels such as lemon shells, small cups, or ramekins to remove zest bits.
- Prepare servings: The recipe yields approximately 12 lemon shells or 6 sups/ramekins, though quantities may vary based on vessel size.
- Bring to room temperature: Allow the dessert to cool completely at room temperature before covering.
- Cover: Optionally cover each serving with plastic wrap to prevent skin formation and preserve freshness.
- Refrigerate to set: Chill in the refrigerator for at least 1 hour or up to 3 days to allow the posset to fully set into a creamy, custard-like texture.
Notes
- Use fresh lemon juice and zest for the best bright and natural lemon flavor.
- Do not let the cream boil vigorously to avoid curdling the dairy.
- Straining the mixture removes zest bits for a smooth texture, but you can leave them in for added zestiness.
- Posset can be served in lemon shells for an attractive presentation or any small serving cups.
- Store covered in the fridge and consume within 3 days for optimal freshness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British