Lemon posset is a classic British dessert known for its simplicity and refreshing flavor. Here’s a basic recipe to make lemon posset:
Ingredients:
- 600ml double cream
- 150g caster sugar
- Zest and juice of 2-3 lemons (depending on their size)
Instructions:
- Prepare the pots: Choose serving glasses or ramekins for your posset. You can use small glasses or cups for individual servings.
- Zest and Juice: Zest the lemons, making sure to only get the yellow part, avoiding the bitter white pith underneath. Then, juice the lemons.
- Heat the Cream: In a saucepan, pour in the double cream and caster sugar. Heat gently, stirring constantly until the sugar has dissolved. You don’t want to bring it to a boil, just heat it enough to dissolve the sugar.
- Add Lemon: Once the sugar has dissolved, add the lemon zest and juice to the cream mixture. Stir well to combine.
- Simmer: Let the mixture simmer gently for about 2-3 minutes. Keep stirring continuously.
- Strain (Optional): If you prefer a smoother texture, you can strain the mixture through a fine sieve to remove the zest. This step is optional, as some people like the texture and flavor of the zest in the posset.
- Pour into Containers: Once the mixture is ready, carefully pour it into your chosen serving glasses or ramekins.
- Chill: Allow the possets to cool down to room temperature, then transfer them to the refrigerator to chill for at least 4 hours, or preferably overnight. This chilling process is essential for the posset to set properly.
- Serve: Once chilled and set, you can serve the lemon possets on their own or with some whipped cream and a garnish of fresh berries or mint leaves for an extra touch.
Enjoy your creamy and tangy lemon posset!
