A lemon cream that is truly delightful and made with only 3 ingredients, the lemon posset is a kind of lemon pudding that is prepared without eggs and without flour or starch. Preparing the lemon posset is really very simple and only takes 5 minutes, but the result is truly excellent. I enriched it with some dry biscuits and sautéed berries, but it can easily be served plain to end a lunch or dinner with a simple, fresh, and very creamy dessert. If you like creamy lemon desserts, you can also try the lemon cup, easy and delicious.
Let’s get to work and prepare the lemon posset together.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: English
- Seasonality: All seasons
Ingredients for preparing lemon posset
- 1 3/4 cups heavy cream
- 1/2 cup sugar
- 1/4 cup lemon juice
- 1 lemon zest
- A few biscuits
- 3.5 oz berries
- 3 tbsps powdered sugar
Tools
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- Saucepan
- Strainer
Steps
In a saucepan, pour the heavy cream and add the sugar. Mix well and place on the stove. Scent with the grated lemon zest. Bring to the verge of boiling and remove from the heat. Pour in the lemon juice and, after stirring, let it rest for 10 minutes. You can strain it if you wish, but it’s not essential. Let it cool
In a pan, put the berries, I used frozen ones, with the powdered sugar. Cook for about ten minutes then cool completely.
In single-serving bowls, crumble some biscuits. Cover with the berries. Pour the lemon cream, which will have started to thicken, and then refrigerate for at least 3 hours, but preferably until the next day. Serve with more berries.
Storage
The lemon posset keeps for two or three days in the refrigerator.
