Description
Creamy Lemon Posset made with fresh lemon juice, sugar, and heavy cream for an easy citrus dessert.
Ingredients
Scale
- 2 cups heavy whipping cream
- 2/3 cup granulated sugar
- 5 tablespoons fresh lemon juice
- Fresh berries for garnish
- Lemon slices for garnish
- Whipped cream optional
Instructions
- Wash and juice the lemons until you have 5 tablespoons of fresh juice.
- Combine heavy cream and sugar in a saucepan over medium heat.
- Stir until the sugar dissolves completely.
- Bring the mixture to a gentle boil and cook for 5 minutes.
- Remove from heat and stir in the lemon juice.
- Cool the mixture for 15 minutes.
- Strain through a fine mesh sieve.
- Pour into ramekins or hollowed lemon halves.
- Refrigerate for at least 2 hours until set.
- Garnish with berries, whipped cream, or lemon slices before serving.
Notes
- Use heavy cream with at least 36 percent fat for proper setting.
- Fresh lemon juice gives the best flavor and texture.
- Store covered in the refrigerator for up to 3 days.
- Do not freeze because the texture may change.
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 14
- Sodium: 25
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 1
- Cholesterol: 65