Lemon Posset
An elegant British no-fuss cream dessert that sets like a light panna cotta using only lemon juice as the setting agent, served chilled in small glasses with fresh berries. Plan ahead: posset must chill for at least 3 hours to set.
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1/3 cup fresh lemon juice
- 2 tsp lemon zest, finely grated
- 1 cup fresh raspberries or blueberries
- 8 leaves fresh mint leaves
Instructions
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1
Combine 2 cups heavy cream and 1/2 cup granulated sugar in a medium saucepan. Bring to a full rolling boil over medium heat, stirring to dissolve the sugar. Boil for exactly 3 minutes, stirring frequently to prevent scorching.
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2
Remove from heat and stir in 1/3 cup fresh lemon juice and 2 tsp finely grated lemon zest. Let cool for 10 minutes.
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3
Divide the mixture evenly among 4 small glasses or ramekins. Do not stir again once poured.
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4
Let the possets come to room temperature, then refrigerate uncovered for at least 3 hours, or overnight, until fully set with a gentle wobble.
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5
Before serving, top each posset with 1 cup fresh raspberries or blueberries and a sprig of fresh mint leaves. Serve cold.