Lemon posset easy and very quick recipe, a delicious lemon dessert, fresh to conclude a meal especially of fish that, like sorbet, leaves you with a pleasant sensation of fresh citrus flavor in your mouth. Obviously, with only 3 ingredients, and among them, there are no eggs, butter, and flour, thus making it gluten-free, a dessert the same for everyone and very fresh despite containing cream. Translated literally, Posset means curdled warm milk with beer or wine and spices, which was a medieval hot drink from ancient England used as a remedy for colds. Over the years, this drink has undergone several transformations, the first surely from a hot and spiced drink to a cold and citrusy dessert. This is what I prepare, the 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 cup heavy cream
- 1/2 cup cup sugar
- 1 lemon (juice and zest)
Tools
- Saucepan
- 6 Bowls
Steps
Just a few steps and you’ll see how easy it is to prepare lemon posset.
In the saucepan, I put the fresh cream.
I add the lemon zest to the fresh cream,
the sugar and let it boil for at least 5 minutes over medium heat.
After 5 minutes, I pour the lemon juice into the cream and mix with a hand whisk. I bring it back to a boil and cook for another 4 minutes. I turn off the gas and divide the lemon posset into 6 bowls, which I will refrigerate for 3 hours until serving.
And here it is ready, the lemon posset, a fresh dessert for the end of a meal.
