Experience the zesty freshness of this Lemon Posset Cream, a classic British dessert that’s both rich and refreshing. Made with just a few simple ingredients—heavy cream, sugar, and fresh lemons—this dessert is the perfect balance of sweet and tangy. The creamy texture of the posset is beautifully complemented by the bright citrus flavor, making it a delightful end to any meal. Whether served in hollowed-out lemon halves for an extra touch of elegance or in mini dessert cups, this posset is a show-stopping treat that’s surprisingly easy to make.
Why You’ll Love This:
You’ll love this Lemon Posset Cream because it’s a no-bake dessert that’s as easy to make as it is impressive. The rich, velvety texture contrasts beautifully with the bright, tangy flavor of fresh lemons, creating a dessert that feels luxurious yet refreshing. The use of minimal ingredients means the natural flavors shine through, making it a perfect choice for lemon lovers. Plus, serving the posset in hollowed-out lemon halves adds a unique, elegant presentation that’s sure to impress your guests.
Perfect Occasion:
This Lemon Posset Cream is perfect for any occasion where you want to serve a light and refreshing dessert. It’s ideal for summer gatherings, garden parties, or as a palate-cleansing finale to a rich meal. The elegant presentation makes it a great choice for special occasions like dinner parties or romantic dinners. It’s also a wonderful dessert to prepare ahead of time, as it requires chilling, making it a stress-free option for entertaining.
Decoration Tips:
To enhance the presentation of your Lemon Posset Cream, consider garnishing each serving with a small sprig of mint or a thin slice of lemon for a pop of color. If serving in lemon halves, you can place them on a bed of crushed ice to keep them cool and add a decorative touch. For dessert cups, a light dusting of powdered sugar or a few fresh berries on top would add a lovely contrast to the creamy texture. If you want to get creative, drizzle a small amount of raspberry or berry coulis over the top for an added burst of flavor and visual appeal.
Ingredients:
- 300 g heavy cream
- 70 g sugar
- 35 ml lemon juice (from 4-5 small/medium lemons)
- Zest of 2 lemons
- 1 tsp vanilla extract
Instructions:
- Prepare the Lemons (Optional):
If you plan to serve the posset inside lemon halves, begin by halving 4-5 small or medium lemons. Scoop out the insides carefully, ensuring you keep the lemon skins intact. Set the lemon halves aside for later use. If you prefer to serve the posset in dessert cups, simply set aside 8-10 mini dessert cups. - Extract the Lemon Juice:
Place the scooped-out lemon insides into a sieve over a bowl. Press to extract as much juice as possible. Measure out 35 ml of lemon juice for the posset, and save any remaining juice for another use. - Simmer the Cream Mixture:
In a medium saucepan, combine the heavy cream, sugar, and lemon zest. Heat the mixture over medium heat, allowing it to simmer gently for 4-5 minutes. Stir frequently, ensuring it doesn’t come to a boil. - Add Lemon Juice and Vanilla:
Remove the saucepan from the heat and immediately stir in the 35 ml of lemon juice and the vanilla extract. The mixture will begin to thicken slightly upon the addition of the lemon juice. Strain the mixture through a sieve to remove the lemon zest. - Pour and Chill:
Carefully pour the posset mixture into the prepared lemon halves or mini dessert cups. Refrigerate for at least three hours to allow the posset to set.
Enjoy!
