Creamy Lemon Posset

by Jay Wadams

Silky smooth and light as a cloud, Lemon Posset is a fabulous dinner party dessert. Made with just three ingredients, this old-fashioned British sweet and sour treat is sure to please.

Prep Time 10

Cook Time 5

Chill Time 4

Serves

Ingredients

▢ 600 ml heavy cream
▢ 175 g white sugar
▢ 100 ml fresh lemon juice

to serve:

▢ fresh raspberries
▢ mint sprigs

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

HEAT CREAM: Combine the cream and the sugar in a medium saucepan over medium heat, stirring until the sugar dissolves. Bring to a simmer, then simmer, stirring constantly for 5 minutes. Keep an eye on the pan, as the cream can scorch or boil over very quickly. Remove from the heat.
ADD LEMON; Pour the lemon juice into the cream and sugar mixture and stir until it is well combined. Set aside for 15 minutes to cool.
DIVIDE AND CHILL: Strain the mixture through a fine sieve into a jug. Then, divide it between 6 small glasses or small bowls, transfer it to the fridge, and allow it to chill for at least 4 hours.
SERVE: Remove from the refrigerator just before serving. Garnish with fresh raspberries and mint leaves.

Notes

Serving suggestions: Posset is a wonderfully elegant dessert that looks beautiful in small glasses. I like collecting old glassware for this, but be mindful that your guests may be rough with their spoons, so don't use anything too precious or delicate.

Presenting a posset in hollowed-out lemon halves is quite popular, but I prefer how it looks in glass.

Queen Elizabeth II enjoyed posset with amaretti cookies, which is a delicious combination.

Nutrition