{"id":41391,"date":"2024-03-26T14:23:00","date_gmt":"2024-03-26T19:23:00","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=41391"},"modified":"2024-03-26T14:51:45","modified_gmt":"2024-03-26T19:51:45","slug":"lemon-posset-recipe","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/lemon-posset-recipe\/","title":{"rendered":"Lemon Posset"},"content":{"rendered":"\n

\"lemon<\/p>\n

Posset is a rich, creamy, citrusy British dessert. <\/strong>The balanced lemon flavor teeters irresistibly between tangy and sweet. A little goes a long way, so it’s perfect after a big meal. I’m downright obsessed with this recipe. Keep reading and you’ll see why!<\/p>\n

Posset is an easy make-ahead dessert to offer at parties in individual servings.<\/strong> It would be lovely at Easter and Mother’s Day celebrations<\/a>, baby showers, dinner parties, and more.<\/p>\n

To make posset, you’ll need just four ingredients—<\/strong>heavy cream, sugar, lemons and vanilla extract—and a few extra hours to chill it in the refrigerator. You can make posset the night before and even freeze the leftovers.<\/p>\n

\"lemon<\/p>\n

Posset has been consumed in Britain for well over 600 years,<\/strong> though it was originally<\/a> a hot drink made from sweetened, curdled milk mixed with wine or ale. It was often served to help cure colds or fevers. The modern chilled citrus and cream version came to be in the twentieth century. Since the recipe is British, posset is pronounced like “pocket”<\/a> but with an s.<\/p>\n

I first attempted posset for my cookbook<\/a>, but I overcomplicated the recipe by trying to serve the posset like cheesecake squares over graham cracker crust. In hindsight, it’s best served simply in small containers, and garnished as desired. Years later, my husband reminded me of posset after he made some on a whim after finding the concept on Instagram.<\/p>\n

I pulled out my old notes and tweaked the amounts of cream to use one full pint, used just enough sugar so it’s not too sweet, and specified the exact amounts of lemon zest and lemon juice rather than calling for two or three lemons, which always vary in size. To achieve a consistent consistency, I found a trick from America’s Test Kitchen—we’ll know the mixture is done simmering once it has reduced to two cups. This tested and perfected recipe is ready for your kitchen!<\/strong> <\/p>\n

\"how<\/p>\n

Posset Ingredients<\/h2>\n

You’ll need just four ingredients to make this amazing treat. Posset can’t be made dairy-free, but it is conveniently gluten-free, egg-free and nut-free. Compared to typical pudding recipes, this posset recipe is downright magical in its simplicity (no gelatin,  cornstarch or eggs required).<\/p>\n

Heavy Cream<\/h3>\n

Heavy cream is the only option for posset. It yields a rich, luscious texture. Be sure to reduce the heat as necessary to maintain a gentle simmer, because the end result doesn’t taste quite as nice if the cream is overheated. To reach our desired consistency, we’ll keep a glass liquid measuring cup by the stove to measure the cream mixture after cooking for 15 to 20 minutes. Once it has reduced to 2 cups, we’ll move to the next step.<\/p>\n

Sugar<\/h3>\n

Plain granulated sugar lets the lemon flavor shine in this recipe. We’ll gently simmer it in the pot with heavy cream and lemon zest, stirring until it completely dissolves. I love to experiment with natural sweeteners when possible, but honey dominated the flavor when I tried it. (Technically, you can substitute an equal amount of honey or just a portion for the sugar and the recipe will set.)<\/p>\n

Lemon Zest and Juice<\/h3>\n

The tart lemon juice helps the mixture set, while the lemon zest intensifies the lemon flavor. We’ll simmer the zest in the cream, remove it from the heat, and stir in the lemon juice. After twenty minutes, we’ll strain the zest out of the mixture for a smooth texture.<\/p>\n

We’ll need 2 to 3 medium lemons for this recipe (perhaps buy an extra lemon just in case). Since we are using the zest, buying organic citrus is best to avoid pesticide residues. Zest the lemon first, then juice it—it’s impossible to zest a juiced lemon.<\/p>\n

Vanilla Extract<\/h3>\n

While technically optional, a small amount of vanilla extract enhances the flavors of lemon and cream. It offers a light taste of vanilla custard and I recommend it!<\/p>\n

Watch How to Make Lemon Posset<\/h3>\n\n
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Garnish Suggestions<\/h2>\n

Garnishes are optional but make this pale yellow dessert more eye-catching. For these photos, I garnished the posset with raspberries, blackberries, blueberries and tiny sprigs of mint. You could keep it simple by choosing just one of those. Here’s a full list of garnish options:<\/p>\n