Ingredients
For the Posset
- 4 lemons
- 1 tsp lemon zest
- 240 g heavy cream (36% fat / 250 ml)
- 80 g granulated sugar
- 3 tbsp lemon juice (45 g)
Instructions
- Prepare the lemons: Halve the lemons lengthwise and carefully scoop out the flesh using a spoon. Place the lemon flesh in a sieve over a bowl and press to extract the juice. Set the juice aside for later use.
- Add zest, cream, and sugar: Zest the bottom of each lemon half and collect about 1 tsp of zest. Add the zest to a small saucepan along with the heavy cream and granulated sugar.
- Heat the mixture: Stir the mixture in the saucepan and bring it to a boil. Once boiling, reduce the heat to a light simmer and cook for 4 to 5 minutes, stirring occasionally to ensure sugar dissolves and the cream slightly thickens.
- Strain and add lemon juice: Remove the saucepan from heat and strain the cream mixture through a fine sieve to remove zest bits. Then stir in the fresh lemon juice collected earlier until fully combined.
- Pour and set: Pour the lemon cream mixture into a measuring jug, then carefully fill the empty lemon halves with the mixture.
- Chill: Place the filled lemon halves in the refrigerator and allow them to set for at least 3 hours until firm. For serving, optionally garnish with fresh mint leaves, berries, or extra lemon zest.
Notes
- You can substitute heavy cream with double cream for a similarly rich texture.
- Ensure you strain the cream mixture well to achieve a smooth, velvety posset without bits of zest.
- Preparation time excludes chilling; chilling time is essential for a firm set.
- Lemon zest can be adjusted based on preference for zestiness.
- Serve chilled as a light, refreshing dessert.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: British
- Diet: Gluten Free
