Lemon posset easy and very quick recipe, a delicious lemon dessert, refreshing to end a meal especially fish-based, leaving you with a pleasant sensation of fresh citrus flavor in your mouth, like sorbet. Of course, with only 3 ingredients, excluding eggs, butter, and flour, thus making it gluten-free, a dessert for everyone and very fresh despite containing cream. Translated literally, Posset means warm milk curdled with beer or wine and spices, which was a medieval hot drink in ancient England used as a remedy for colds. Over the years, this drink has undergone many transformations, the first certainly from a hot spiced drink to a cold citrus dessert. This is what I prepare, the lemon posset, which I will serve at the end of the Christmas Eve meal after the fish and before the final dessert.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: English
- Seasonality: All seasons
- Energy 209.90 (Kcal)
- Carbohydrates 16.97 (g) of which sugars 16.80 (g)
- Proteins 0.84 (g)
- Fat 15.83 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.03 (g)
- Sodium 0.18 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup cup fresh liquid cream
- 3/8 cup sugar
- 1 lemon (juice and zest)
Tools
- Small saucepan
- 6 Bowls
Steps
A few simple steps and you’ll see how easy it is to make lemon posset.
In the saucepan, I place the fresh cream.
I add the lemon zest to the fresh cream,
the sugar and bring to a boil for at least 5 minutes over medium heat.
After 5 minutes, I pour the lemon juice into the cream and stir with a hand whisk. Bring back to a boil and cook for another 4 minutes. Turn off the heat and divide the lemon posset into 6 bowls, which I’ll refrigerate for 3 hours until it’s time to serve.
And here it is, the lemon posset, a refreshing dessert for the end of a meal.
