Pin it
Cream, sugar and fresh lemon juice make a softly set dessert with a smooth, rich texture. The lemon thickens the cooked cream as it cools, so there is no gelatin or egg in these little cups.
Ingredients
- 600 ml heavy cream, at least 35% fat
- 150 g caster sugar
- 75 ml freshly squeezed lemon juice, strained
Method
- Set out six small heatproof dessert glasses or ramekins, each about 150 ml. Strain the lemon juice to remove pips and pulp, and measure 75 ml.
- Combine cream and sugar in a roomy saucepan. Warm over medium heat, stirring until the sugar dissolves.
- Bring to a gentle rolling boil, watching closely because cream rises quickly. Lower the heat as needed and boil gently for 3 minutes, stirring often.
- Remove from heat. Stir in the strained lemon juice until completely mixed. Let stand for 10 minutes, stirring once halfway through.
- Divide evenly among the six glasses, leaving room at the top. Allow to cool for about 20 minutes, then cover and refrigerate for at least 3 hours until softly set.
- Serve chilled in the glasses. The posset should be smooth and spoonable, not firm enough to unmould. This recipe needs full-fat cream; lower-fat cream may not set properly.
- Keep covered in the refrigerator for up to three days. Return any unserved portions to the refrigerator promptly.
Use the right cream
Heavy cream with at least 35% fat gives the most reliable texture. Milk and light cream are not equivalent substitutes.
Watch the saucepan
Cream can rise rapidly as it boils. Use a roomy pan and stay nearby for the full three minutes.
Give it time to chill
The mixture looks fluid when poured. Refrigeration is part of the setting process, so leave at least three hours before serving.
FAQs
- How many servings does this make?
Makes 6 servings using the pan or equipment listed.
- What should I check before serving?
Serve chilled in the glasses. The posset should be smooth and spoonable, not firm enough to unmould. This recipe needs full-fat cream; lower-fat cream may not set properly.
- How should I store leftovers?
Keep covered in the refrigerator for up to three days. Return any unserved portions to the refrigerator promptly.
