Silky Lemon Posset (Printable)

A rich, creamy dessert with vibrant lemon flavor and elegant smooth texture.

# What You'll Need:

→ Dairy

01 - 2 cups heavy cream

→ Sweeteners

02 - 3/4 cup granulated sugar

→ Citrus

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

→ Garnish

04 - Fresh berries (raspberries or blueberries)
05 - Fresh mint leaves

# How to Make It:

01 - Pour the heavy cream and granulated sugar into a medium saucepan. Place over medium heat and stir gently until the sugar completely dissolves.
02 - Bring the cream mixture to a gentle boil, then reduce heat and simmer for exactly 3 minutes. Stir occasionally to prevent scorching and watch carefully to avoid overflow.
03 - Remove the saucepan from heat immediately. Stir in the lemon zest and fresh lemon juice, mixing thoroughly until fully incorporated.
04 - Let the mixture cool for 5 minutes. For an ultra-smooth texture, strain through a fine-mesh sieve into a measuring cup or pitcher to remove the lemon zest bits.
05 - Divide the mixture evenly among 4 small serving glasses, ramekins, or dessert bowls. Wipe any drips from the rims for a clean presentation.
06 - Refrigerate for at least 3 hours, or until the posset is completely set and firm to the touch. The texture should be silky and hold its shape.
07 - Just before serving, top each posset with fresh berries and mint leaves. Serve chilled for the best texture and flavor experience.

# Expert Suggestions:

01 -
  • Only three ingredients create something that tastes like you spent hours mastering French technique
  • The texture is absolutely dreamy, somewhere between a custard and mousse
  • You can make it ahead and keep it in the fridge for unexpected guests
02 -
  • The timing of the 3 minute boil actually matters, less and they wont set, more and they become grainy
  • Room temperature lemons juice more easily than cold ones, give them a quick roll on the counter first
  • These keep beautifully for 2 days in the fridge, though they never last that long at my house
03 -
  • Use a saucepan with higher sides than you think necessary, cream rises higher than expected when boiling
  • Gently tap the filled glasses on the counter to release any air bubbles before chilling

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