This traditional British dessert transforms just cream, sugar, and lemon juice into an incredibly silky, elegant dessert that tastes like pure luxury but couldn't be simpler to make.
Recipe Details
Ingredients
- 500ml heavy whipping cream (35% fat)
- 65g caster sugar
- 60ml fresh lemon juice, strained
Instructions
-
In a heavy-bottomed saucepan, combine 500ml heavy whipping cream (35% fat) and 65g caster sugar. Bring to a rolling boil over medium heat, stirring occasionally to dissolve sugar.
-
Once boiling, reduce heat to medium-low and simmer for exactly 3 minutes, stirring frequently to prevent scorching.
-
Remove from heat and immediately stir in 60ml fresh lemon juice. The mixture will thicken slightly as the acid reacts with the cream.
-
Strain the mixture through a fine-mesh sieve to remove any lumps, then divide evenly between 4 small glasses or ramekins.
-
Cover each portion with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
-
Refrigerate for at least 3 hours, or preferably overnight, until completely set and firm.
-
Serve chilled, optionally garnished with fresh berries, a thin lemon slice, or a sprinkle of lemon zest.
Tips
Cream Quality: Use heavy cream with at least 35% fat content for proper setting. Light cream won't work for this recipe.
Boiling Point: Make sure the cream reaches a proper rolling boil - this is crucial for the posset to set correctly.
Lemon Juice: Always use fresh lemon juice, never bottled. Strain it to remove pulp for the smoothest texture.
Timing Precision: The 3-minute simmer is important - too short and it won't set, too long and it may curdle.
Setting Time: Don't rush the chilling process. The posset needs at least 3 hours to achieve the proper silky consistency.
Make-Ahead: These are perfect for entertaining as they can be made up to 2 days in advance.
Flavor Variations: Try lime juice instead of lemon, or add a tablespoon of elderflower cordial for a floral twist.