Lemon Posset
A silky, set cream dessert with pure lemon flavour — only three ingredients, no eggs, no gelatine, pure magic.
Details
Ingredients
- 500ml double cream (heavy cream)
- 130g caster sugar
- Juice of 3 lemons (about 75ml)
- Fresh berries and shortbread, for serving
Instructions
- 1
Heat cream and sugar in a saucepan over medium heat, stirring until the sugar dissolves. Bring to a gentle boil and simmer for 2-3 minutes.
- 2
Remove from heat. Stir in lemon juice — the mixture will thicken slightly.
- 3
Pour into 4 ramekins or small glasses.
- 4
Refrigerate for at least 4 hours (overnight is ideal) until set.
- 5
Serve topped with fresh berries alongside shortbread biscuits.
About This Recipe
Lemon Posset is a dessert of deceptive simplicity, a testament to the magic of culinary chemistry. Tracing its roots back to medieval Britain, where possets were originally warm, spiced, curdled milk drinks often fortified with alcohol, this modern iteration has evolved into an elegant, chilled, silky cream dessert. Its genius lies in its reliance on the natural acidity of lemon juice to thicken and set the double cream, transforming it from liquid to a spoonable, luxurious confection without the need for eggs, gelatine, or complex cooking. The key technique involves gently simmering the cream and sugar to dissolve the sugar crystals, then whisking in the fresh lemon juice off the heat. The acid causes the casein proteins in the cream to denature and coagulate, creating that signature smooth, firm texture as it chills. Using freshly squeezed lemon juice is paramount for both flavour and the setting process; bottled juice often lacks the necessary potency. While traditionally a pure lemon experience, variations can include infusing the cream with vanilla bean or cardamom pods, or adding a touch of lemon zest for a more intense citrus aroma. It's often served simply, allowing its bright flavour to shine, perhaps garnished with fresh berries or alongside crisp shortbread to add textural contrast, making it a perfect light finish to any meal.
Tips & Tricks
- • Ensure the caster sugar is completely dissolved in the cream over gentle heat before adding the lemon juice; otherwise, the posset may have a grainy texture. Avoid aggressive boiling once the cream comes to a simmer, as this can destabilize the fat and affect the final set.
- • For a delightful flavour variation, substitute lime juice for lemon juice to create a vibrant lime posset, or use a combination of lemon and orange juice for a milder, sweeter citrus note.
- • Lemon possets are an ideal make-ahead dessert; they can be prepared up to 2-3 days in advance and stored covered in the refrigerator, allowing ample time for them to set perfectly.
- • Elevate the serving by pairing the posset with a crisp tuile cookie, a sprig of fresh mint, or a spoonful of passion fruit pulp for an additional layer of tartness and visual appeal.
Nutrition Facts
Per serving (approximate)