Lemon Posset
Both creamy and vibrant, this British dessert is a treat that only requires three ingredients and eight minutes of cooking time. The hot mixture of lemon, cream and sugar thickens after a few hours in the refrigerator. It results in a very light cream, the perfect balance between sweet and sour, and is reminiscent of […]
Ingredients
- 3 medium lemons (see note)
- 1 cup (250 ml) 35% cream
- ¼ cup (55 g) sugar
Instructions
- On a work surface, cut the lemons in half lengthwise.
- Using a small knife, make an incision between the flesh and the rind all the way around the lemon halves, without piercing through the rinds. Slide the blade under the flesh, then using a small spoon, remove the flesh completely from the rind. Gently scrape the inside of the rinds to remove the white pith. Compost the pith. Cut a very thin slice off the rounded bottom of the lemon halves to help stabilize them. Place the lemon halves on a plate.
- Dice the lemon flesh. In a sieve placed over a bowl, press the flesh with the back of a spoon to extract as much juice as possible (see note). Set aside 3 tbsp (45 ml) of the lemon juice. Save the rest for another use.
- In a small pot, bring the cream and sugar to a boil. Simmer over low heat for 5 minutes, stirring a few times. Watch out for overflow. Remove from the heat.
- Stir the reserved lemon juice into the pot. Pour the mixture into a measuring cup or a container with a spout.
- Fill the empty lemon rinds with the cream. Refrigerate for 3 hours or until the cream has set. The lemon possets will keep for 3 days in an airtight container in the refrigerator.
Both creamy and vibrant, this British dessert is a treat that only requires three ingredients and eight minutes of cooking time. The hot mixture of lemon, cream and sugar thickens after a few hours in the refrigerator. It results in a very light cream, the perfect balance between sweet and sour, and is reminiscent of lemon curd minus the egg. It’s something sweet that’ll transport you elsewhere.