The lemon posset is a delicious spoon dessert from the United Kingdom that is made with only three ingredients and in less than 15 minutes of cooking time. It is a kind of cream made using just three ingredients without thickeners like corn starch nor the use of gelatine like agar agar or gelatin. The lemon will actually be what thickens this cream, giving it a consistency very similar to that of a mousse.
The preparation is really very simple: we heat the cream with the grated zest of half a lemon and the sugar, stirring to dissolve it. When it begins to boil, we add the grated lemon zest and juice and mix well. We let it cool for 10 minutes, then pour the obtained cream into individual serving glasses or into the lemons we previously hollowed out. We put the dessert in the fridge for at least 3 hours or even better for 24 hours so it has time to set.
This spoon dessert is definitely the perfect way to sweetly conclude a summer lunch or dinner, a delicious alternative to lemon sorbet. Fresh, light, and delicious, you just need to get some cream, sugar, and lemon to make this dessert at home!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: English
- Seasonality: Spring, Summer
Ingredients to prepare Lemon Possets
- 2 lemons (plus the grated zest of half a lemon)
- 200 ml fresh liquid cream
- 3/8 cup sugar
Tools to prepare Lemon Possets
- 1 Knife
- 1 Teaspoon
- 1 Small pot
- 1 Stove
- 1 Whisk
- 1 Strainer
- 1 Bowl
Steps
To prepare the lemon possets, first wash the lemons and cut them in half lengthwise.
Scoop out the lemon pulp using a knife and a teaspoon, being careful not to damage the peel. This will create 4 cups.
Squeeze the pulp through a fine mesh strainer to obtain the juice.
Put the cream with the grated lemon zest and sugar in a small pot. Heat over medium heat, stirring to dissolve the sugar. When it starts to boil, add the lemon juice. Mix well with a whisk.
Let it cool for 10 minutes, then pour the mixture into the lemon shells.
Place them in the fridge for at least 3 hours or 24 hours until the cream has set.
At this point, you can serve them.
Simo and Cicci recommend
You can store these desserts in the fridge for up to three days.
Instead of lemon cups, you can also pour the cream into glasses.
