Lemon Posset Recipe
Lemon posset, a classic British dessert with a delightfully tangy and creamy texture, has graced our tables for centuries. Its simple preparation and adaptability to various occasions make it a timeless treat. This recipe offers a modern twist to the traditional lemon posset, incorporating a touch of culinary finesse that elevates the dessert to new heights.
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.
Notes
Please note that the refrigeration time is essential for the lemon posset to set properly. You can enjoy the lemon posset immediately after chilling for 4 hours, but allowing it to chill overnight will result in a firmer and more creamy texture.