Lemon Posset (Printable)

Silky creamy British dessert with vibrant lemon flavor, ready to chill and serve.

# What You’ll Need:

01 - 2 cups heavy cream

02 - 3/4 cup granulated sugar

03 - 2 large lemons, zested and juiced (about 1/3 cup juice)

04 - Fresh berries (raspberries, blueberries)

05 - Fresh mint leaves

01 - Pour heavy cream and sugar into a medium saucepan, stirring to combine.

02 - Set saucepan over medium heat, stirring gently until sugar completely dissolves.

03 - Bring mixture to a gentle boil, then reduce heat and simmer for exactly 3 minutes. Stir frequently to prevent overflow.

04 - Remove from heat immediately. Stir in lemon zest and juice until fully incorporated.

05 - Let mixture cool for 5 minutes. For smoother texture, strain through fine sieve into a pouring jug to remove zest.

06 - Divide mixture evenly among 4 small serving glasses or ramekins.

07 - Refrigerate for at least 3 hours until completely firm and set.

08 - Top each posset with fresh berries and mint leaves just before serving.

01 -

Only four ingredients create something that tastes like it came from a fancy restaurant kitchen
The texture impossibly smooth and rich while still feeling light and refreshing
You can make it ahead of time and pull it out like youve been planning it for days

02 -

Patience during the chilling phase is absolutely required, rushing this will result in a sad loose pudding instead of the elegant set posset you deserve
The acid in lemon juice is what actually causes the cream to set, so do not reduce the amount or you will end up with something closer to plain sweetened cream

03 -

Room temperature cream heats more evenly and reduces the risk of scorching on the bottom of your pan
Use a microplane for the lemon zest to avoid getting any bitter white pith in your dessert