Embark on a culinary adventure with lemon posset, a true gem of British cuisine that has graced our tables for centuries. This deceptively simple dessert belies a symphony of flavors and textures, captivating your palate with its luscious creaminess, tangy citrus zest, and refreshing coolness.
Originating in the heart of England, lemon posset has long been a coveted treat, admired for its effortless preparation and adaptability to various occasions. Whether seeking a delightful finale to an intimate dinner gathering or a quick indulgence on a weekday evening.
Having spent years perfecting the art of this recipe, I’ve delved into countless variations and refined the recipe to achieve the ultimate balance of sweetness and tartness. This version boasts a modern twist, incorporating a touch of culinary finesse that elevates the classic dessert to new heights.
Ingredients for Lemon Posset
- 2 cups (480ml) double cream
- ¾ cup (150g) granulated sugar
- Zest of one lemon, finely grated
- 6 tablespoons (90ml) freshly squeezed lemon juice
- 1 teaspoon (5ml) vanilla extract
Instructions:
- In a medium saucepan, gently whisk together the double cream, sugar, and lemon zest. Place over medium heat and bring to a simmer, stirring occasionally until the sugar dissolves completely.
- Once simmering, reduce the heat to low and allow the mixture to gently bubble for 5-7 minutes, continuing to stir occasionally. Avoid letting it boil.
- Remove the pan from the heat and gradually whisk in the lemon juice and vanilla extract until fully incorporated.
- Strain the mixture through a fine-mesh sieve into a serving bowl or individual ramekins to remove any lingering zest or impurities.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, allowing the custard to chill and set firmly.
- When ready to serve, remove the plastic wrap and gently scoop the chilled lemon posset into individual dessert bowls or glasses.
- Garnish with a touch of additional lemon zest, a dollop of whipped cream, or a scattering of fresh berries for an extra touch of indulgence.
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Nutritional Information (Per Serving):
- Calories: 280
- Fat: 20g
- Protein: 3g
- Carbohydrates: 29g
- Sodium: 40mg
Conclusion
Embrace your inner culinary maestro and transform your kitchen into a haven of British comfort with this timeless recipe. Share your this recipe creations using the hashtag #LemonPosstAdventures and let your culinary prowess shine.
Pair your lemon posset with a chilled glass of sparkling water or a delightful glass of fortified wine for a well-rounded culinary experience. As you savor the delightful symphony of flavors and textures, let this recipe transport you to the heart of British tradition, one spoonful at a time.
Lemon Posset Recipe
Ingredients
- 2 cups 480ml double cream
- ¾ cup 150g granulated sugar
- Zest of one lemon finely grated
- 6 tablespoons 90ml freshly squeezed lemon juice
- 1 teaspoon 5ml vanilla extract
Instructions
- In a medium saucepan, gently whisk together the double cream, sugar, and lemon zest. Place over medium heat and bring to a simmer, stirring occasionally until the sugar dissolves completely.
- Once simmering, reduce the heat to low and allow the mixture to gently bubble for 5-7 minutes, continuing to stir occasionally. Avoid letting it boil.
- Remove the pan from the heat and gradually whisk in the lemon juice and vanilla extract until fully incorporated.
- Strain the mixture through a fine-mesh sieve into a serving bowl or individual ramekins to remove any lingering zest or impurities.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, allowing the custard to chill and set firmly.
- When ready to serve, remove the plastic wrap and gently scoop the chilled lemon posset into individual dessert bowls or glasses.
- Garnish with a touch of additional lemon zest, a dollop of whipped cream, or a scattering of fresh berries for an extra touch of indulgence.
