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Lemon Posset — Lemon Cream Dessert
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Source: https://recipheon.com/en/recipes/desserts/lemon-posset-lemon-cream-dessert
About this recipe
Lemon posset is a British dessert made with cream, sugar, and lemon juice that sets into a velvety cream when chilled. This version uses readily available cream with 36% fat and a carefully measured amount of fresh juice. A brief simmer dissolves the sugar and slightly thickens the cream, while the lemon is added after the pan comes off the heat. The mixture is initially liquid and develops its proper consistency during several hours in the refrigerator. The recipe makes six small portions, convenient to prepare in the morning or the day before serving. The smooth, pale dessert has a pronounced lemon flavor and a rich, creamy texture, so small dishes and an undisturbed rest in the refrigerator are all it needs.
Ingredients
Lemon cream
500 g liquid heavy cream with a fat content of 36%
100 g fine white granulated sugar
60 g freshly squeezed lemon juice, weighed after straining, usually from about 2 lemons
Steps
Wash, halve, and squeeze the lemons. Strain the juice through a fine sieve, removing seeds and larger pieces of pulp, then weigh out exactly 60 g. Set any remaining juice aside for another use. Prepare six small heatproof ramekins or bowls, each holding about 120–150 ml. Weigh the cream separately; in this recipe, 500 g refers to its mass, not its volume in milliliters.
AI-generated Pour all the cream into a saucepan holding at least 1.5 liters and add the sugar. Heat over medium heat, stirring frequently across the bottom, until the sugar dissolves and gentle bubbles appear across the surface. Reduce the heat and, from this point, simmer gently for 3 minutes, stirring so the cream does not stick. The mixture should bubble gently, without vigorous foaming or boiling over. If it rises rapidly, briefly take the pan off the burner and lower the heat.
AI-generated Remove the saucepan from the heat and wait about 2 minutes. Pour in the measured 60 g of lemon juice and mix thoroughly with a whisk using gentle movements, without whipping or incorporating air. Do not boil again. The cream may begin to thicken slightly, but at this stage it should still pour freely; it will only finish setting in the refrigerator.
Divide the entire mixture evenly among the six prepared dishes, scraping the cream from the saucepan with a spatula. Set them on a tray and leave for about 20–30 minutes, until they are no longer hot. You can gently pop any larger bubbles on the surface with the tip of a teaspoon. Do not leave the dessert on the counter for several hours, and do not stir it once it starts to set.
AI-generated Cover the dishes without letting the covering touch the surface and refrigerate for at least 4 hours. The finished posset should hold a soft, creamy texture when scooped with a teaspoon and wobble slightly when the dish is moved. If it is still liquid, leave it in the refrigerator longer. Serve straight from the refrigerator. Store covered in the refrigerator and use within 3 days.
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