Lemon Posset
A traditional British lemon posset offers a cold, thickened cream dessert that is quick to prepare and easily flavored.
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Instructions
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Grate zest from 2 lemons and juice them to obtain 4 tsp zest and 1/2 cup juice, discarding seeds.
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Combine 1/2 cup lemon juice, lemon zest, and 2/3 cup superfine sugar in a small saucepan; simmer gently for 4 minutes, then remove from heat.
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In a separate pot, bring 2 cups double cream to a gentle boil over low heat and simmer for 5 minutes, then remove from heat.
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Whisk the lemon mixture slowly into the hot cream, then strain into a clean measuring cup.
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Pour into small ramekins or glasses, cool to room temperature, then chill in the refrigerator for at least 4 hours.
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Before serving, let sit at room temperature for 5 minutes and garnish with fresh berries.