Ingredients
Equipment
Method
Step‑by‑Step Instructions for Lemon Posset
- Prepare Lemons by washing and zesting the lemons, then cut them in half and scoop out the pulp.
- Juice Lemons by pressing the lemon pulp through a sieve to extract about 1/3 cup of fresh lemon juice.
- Heat Cream by combining heavy cream and sugar in a saucepan over low to medium heat until sugar is dissolved.
- Mix Ingredients by whisking in the reserved lemon juice and zest into the cream mixture.
- Sieving the Mixture through a fine sieve into a bowl to ensure a smooth texture.
- Set Dessert by pouring the mixture into hollowed lemon peels or ramekins.
- Chill by covering and refrigerating for 2-3 hours until set.
Nutrition
Notes
Chill the posset in the fridge and avoid freezing to maintain the creamy texture. Serve cold after chilling with fresh fruits or mint.