Silky Lemon Posset Cups (Print version)
Cream, sugar and fresh lemon juice make a softly set dessert with a smooth, rich texture.
# Ingredients:
Ingredients
01 -
600 ml heavy cream, at least 35% fat
02 -
150 g caster sugar
03 -
75 ml freshly squeezed lemon juice, strained
# Instructions:
01 -
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.
02 -
Combine cream and sugar in a roomy saucepan. Warm over medium heat, stirring until the sugar dissolves.
03 -
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.
04 -
Remove from heat. Stir in the strained lemon juice until completely mixed. Let stand for 10 minutes, stirring once halfway through.
05 -
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.
06 -
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.
07 -
Keep covered in the refrigerator for up to three days. Return any unserved portions to the refrigerator promptly.
# Good to know:
01 -
Includes 210 minutes resting or cooling time.