Lemon Posset
This Lemon Posset is a quick and tasty summery dessert that's velvety smooth and totally refreshing. Top it with fresh berries and it's sweet and tangy and sure to please!
Servings: 6 servings
Calories: 375kcal
Ingredients
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 1 Tbsp. lemon zest, grated
- 6 Tbsp. lemon juice, freshly squeezed
- 1 1/2 cups strawberries, blueberries, blackberries
Instructions
- In a medium sauce pan, combine cream, sugar and lemon zest. Bring to a boil over medium heat. Continue boiling, stirring often until sugar is dissolved. If mixture starts to boil over, carefully remove from heat. Continue to boil until mixture is reduced to 2 cups, about 8-12 minutes.
- Remove mixture from heat and stir in the lemon juice. Cool mixture slightly until skins forms on top, about 20 minutes. Strain though a fine mesh sieve. Discard zest. Divide the mixture into 6 individual glasses, jars or ramekins.
- Refrigerate uncovered for 3 hours until set. Once mixture has chilled for 3 hours each portion can be covered with plastic wrap in refrigerator for up to 2 days. Let sit at room temperature for 10 minutes before serving. Garnish with fresh berries.
Notes
It is important to boil the cream, sugar and lemon zest mixture for 8-12 minutes to reduce it to 2 cups exactly before adding the lemon juice.
The mixture will need to cool for 20 minutes before straining to remove any zest in addition to any skin that has formed.
You'll need to portion the posset into six individual servings. I used 4 oz. mini Ball jars and filled each with 1/3 cup. The dessert is very rich, so 1/3 cup was just the perfect size.
I topped each portion with a few fresh berries and served with shortbread cookies. Fabulous combo!
Nutrition
Calories: 375kcal | Carbohydrates: 28g | Protein: 1g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 108mg | Sodium: 31mg | Potassium: 129mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1165IU | Vitamin C: 30.5mg | Calcium: 61mg | Iron: 0.1mg