Posset, Lemon
Ingredients
- 2 cups heavy whipping cream
- 2/3 cup granulated sugar
- 5 Tbsp lemon juice, from about 3 lemons
- Lemon slice or berries, optional for serving
Directions
- Boil – In a small saucepan, heat the cream and sugar, stirring to dissolve the sugar. Bring to a boil, then adjust the heat so it doesn’t boil over and keep it at a medium boil for 5 minutes.
- Add lemon – Remove the pan from the heat and stir in the lemon juice, then set aside to cool for 15 minutes. Strain the mixture through a fine mesh sieve set over a large measuring cup with a pouring lip.
- Fill – Divide the mixture between 6 ramekins or between 10-12 lemon halves* if you prefer to serve it that way. Fill your serving cups about 3/4” full so it sets up properly.
- Refrigerate for at least 2 hours or until fully set, then top with whipped cream if desired, along with a lemon slice or berries for garnish.
- This will also fill a 9 inch tart shell.
Notes
*Use HEAVY cream. A lighter cream won’t have the fat content to set up properly. Heavy cream (≥ 36 % fat) is essential for setting.
*Use real lemon juice, not concentrate.
*How to Make Lemon Cups: If you want to serve out of lemon peels, cut 5 to 6 lemons in half lengthwise and spoon out the inside juice and membrane. Reserve the juice for the recipe by mashing the pulp and straining it through a sieve.
Make-ahead & Storage: Once the possets have set (after about 2 hours), cover with plastic wrap, so they don’t absorb food odors, and store in the refrigerator for up to 3 days.
Nutrition
215kcal calories 15g carbs 1g protein 17g fat Calories: 215