Three Ingredient Lemon Posset
Let’s be honest, the name “posset” is not a sexy one. It makes me think of possums and though I recently learned how loveable possums are, they’re not something I want to eat. That being said, POSSET is delicious. It’s like a creamy, slightly thicker citrusy pudding and it’s super fast and easy to make. Also, did you know lemons are winter fruits? I did but it blows my mind every time. I always associate them with summer days in Italy. Just me? Ok.
This recipe is the perfect treat for anyone looking for a quick dessert, be it for yourself or guests (cause I hear some people like to invite people over to their houses?). I first made posset in pastry school while studying in Scotland so shout out to Chef Ash, who’s recipe I lightly adapted this from. Let’s make it!
WHAT IS POSSET?
Posset originated in England and is a sweet treat made from cream, sugar, and citrus. A cold and creamy dessert, posset is perfect for warm weather months like spring or summer but is a deliciously tangy treat year-round.
Posset is similar to a custard or pudding in how it’s made and the final consistency. As it cooks, the mixture thickens but will stay on the runnier side until set. Once you pour it into your designated dishes, it’s placed in the fridge to chill where it will set to a thicker consistency.
How you should serve posset: Similar to a pudding, your posset will set as it cools. Pick your serving dishes in advance of cooling, as you will serve your posset in whatever dishes it chills in. You can use pudding cups, ramekins, or get cute and hollow out your lemons to use as the “dishes” for your posset!
INGREDIENTS
- Heavy cream: A key ingredient to that smooth posset texture
- Granulated sugar: As it heats, the sugar will melt creating the perfect balance of sweet to tart
- Lemon Juice: Fresh is best in a recipe where the key flavor is lemon, so grab some lemons and give ’em a squeeze
- Lemon Zest: You only need a little for this recipe and it will be strained out after cooking before chilling in the fridge. No messing with that delightful final texture here!
Zesting pro tip: Zest your lemon before juicing it. Since the fruit is still firm and intact, this will make it easier to get the zest that you need while also ensuring you don’t cut into the pith – the bitter flavor you don’t want in your dessert
HOW TO MAKE LEMON POSSET
This three-ingredient lemon posset comes together in just under 10 minutes before spending a few hours in the fridge to chill and set. Here’s how to make it:
First, in a small pot combine heavy cream and sugar and place it on the stove over high heat. Stir occasionally as you bring the mixture to a rolling and foaming boil.
Once the mixture starts to boil, lower your heat so the liquid is at a controlled boil – aka it’s not growing hotter and higher but giving an easy run-of-the-mill boil. Set a timer for three minutes and stir occasionally.
After three minutes, stir in your lemon juice and the zest. If the juice/zest is cold, bring the mixture back up to a boil once added.
Remove from heat and place a fine mesh sieve over a pitcher, straining your liquid through it to remove any zest. Cover the mixture with wax or parchment paper so the paper touches the surface of the liquid. This will prevent a skin from forming (which is gross and messes up the final smooth texture)!
Place on a rack or trivet – to allow airflow – and cool at room temperature for at least 15 minutes.
Once cooled to room temperature, remove the paper and pour it into your designated serving dishes. Cover the top of each dish, but this time do not have the wrapping touch the surface of the liquid. At this point we want the texture to be consistent throughout. Chill in the fridge for three hours.
Once set, remove from the fridge and enjoy!
3 reasons you’ll love this dessert
TIPS & VARIATIONS
- Do I have to use heavy cream? Yes. While there are substitutions available with whole milk and butter, heavy cream is what consistenly creates the perfect posset texture
- How will I know when my posset is ready? After three hours your posset will no longer be runny and will be set to an almost pudding-like consistency that will hold on your spoon
- Can I swap for a different fruit? Absolutely! Orange or lime would make delicious substitutions for this recipe
MAKING AHEAD & STORING
Posset is a cream-based dessert and should be stored in the fridge. Make sure it is snuggly wrapped with plastic wrap or in an airtight container. It can keep for up to a week but is best within the first 2-3 days. I mean, what are you waiting for?!
MORE LEMON RECIPES
Are you a fellow lemon lover? Try out my Lemon Madeleines or these delightful Mini Crepe Stacks layered with homemade lemon curd, raspberry sauce, and whipped cream!
Equipment
- Zester
- Juicer
- Pot
- Fine Mesh Strainer
- Pitcher
- Spatula
- Glasses/Cups (for chilling your posset in)
Ingredients
- ⅔ cup Heavy Cream
- ⅛ cup Sugar
- 5 tsp Lemon juice + zest of one small lemon
Instructions
- Combine heavy cream and sugar in a small pot, place on the stove over high heat, and bring to a boil (should be rolling and foaming). Stir occasionally.
- Once the mixture starts to boil, reduce heat so the liquid is at a controlled boil and set a timer for 3 minutes. Stir occasionally.
- After three minutes, add lemon juice/zest. If the juice/zest is cold, bring the mixture (with juice) back up to a boil.
- Remove from heat and sieve over a pitcher, to remove any zest. Cover the mixture with wax paper so the paper touches the surface of the liquid. We don’t want a skin to form.
- Place on a rack or trivet – to allow airflow – and cool at room temperature for at least 15 minutes.
- Once cooled to room temperature, remove the paper and pour it into your designated glasses/cups. Cover but this time do not have the wrapping touch the surface of the liquid, at this point we want the texture to be consistent throughout, and place in the fridge for three hours.
- Once set, remove from the fridge and enjoy!
Notes
- I received this recipe during my pastry course in Scotland, from Chef Ashley
