Easy and quick lemon posset recipe, a delicious lemon dessert, refreshing to conclude a meal, especially after fish, that like sorbet leaves a pleasant fresh citrus flavor in your mouth. Of course, it uses only 3 ingredients, and none of them are eggs, butter, or flour, making it gluten-free. A dessert suitable for everyone and very fresh, despite containing cream. Translated literally, posset means curdled hot milk with beer or wine with spices, which was a medieval hot beverage from ancient England used as a cold remedy. Over the years, this beverage has undergone several transformations, first from a hot and spicy drink to a cold and citrusy dessert. I prepare this lemon posset, which I will offer at the end of the meal on Christmas Eve 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: Stovetop
- 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 heavy cream
- 3.17 oz sugar
- 1 lemon (juice and zest)
Tools
- Saucepan
- 6 Dessert Cups
Steps
A few steps and you’ll see how easy it is to prepare the lemon posset.
I put the heavy cream in the saucepan.
I add the lemon zest to the cream,
the sugar and put it on the stove to boil for at least 5 minutes over medium heat.
After 5 minutes, I pour the lemon juice into the cream and stir with a whisk. I bring it back to a boil and cook for another 4 minutes. I turn off the burner and divide the lemon posset into 6 dessert cups, which I will chill in the fridge for 3 hours until serving time.
And here it is, ready: the lemon posset, a refreshing dessert for the end of a meal.
