I had lemon posset when I travelled the UK back in 2010 and from a North American perspective, it’s not something I have been exposed to a lot. It was good but nothing to write back home about.
Fast forward several years later and I see this trend going on about these and figure I would re-explore it.
Possets are simple to do and only require 3 ingredients. It’s rich, creamy, sweet with a hint of lemon.
The magic behind the posset becoming thick is the chemical reaction of the hot cream(casein) with the acidity of the lemon juice.
(Experiment 112) Lemon posset
Ingredients
- 2 lemons
- 135 g sugar
- 500 ml heavy cream 35%
Instructions
- First, zest the 2 lemons and juice both of them in a bowl, add the zest to the lemon juice
- Combine the cream and sugar in a pot and bring to a simmer. Make sure to stir the whole time or it may burn
- When it starts simmering and bubbling, the cream will start to have a yellowish hue. Let it “bubble” for 2 minutes and transfer it into a mixing bowl. Let cool for 2 minutes
- Add the lemon juice into the cream mixture making sure to stir it well else the acidity will make it curd.
- Pour into your glasses, ramekins or whatever container you want to use to serve this. Transfer to refrigerator for at least 4 hours
if you make this dessert and it doesn’t thicken much(you can still eat it) , let it boil an extra 30-60 seconds next time.
These will be good the next day, I recommend covering them with plastic film after a few hours to prevent your custard from capturing fridge odour.