Lemon Posset Dessert (Print Version)
# Ingredients:
01 -
600 ml heavy whipping cream (at least 33% fat)
02 -
200 grams sugar
03 -
2 tablespoons lemon zest
04 -
75 ml fresh lemon juice
# Instructions:
01 -
Place the cream and sugar in a saucepan. Heat over medium heat, stirring until the sugar dissolves completely. When fine bubbles appear on the surface, remove from heat.
02 -
Incorporate the lemon zest and fresh lemon juice into the warm cream mixture, stirring thoroughly to combine.
03 -
Allow the mixture to cool for 10 minutes, then strain into serving vessels (lemon shells, cups, or ramekins).
04 -
Cool completely at room temperature. Optionally cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days before serving.
# Notes:
01 -
This recipe yields approximately 12 lemon shells or 6 cups/ramekins of posset.
02 -
The dessert will set naturally through the reaction of the acidic lemon juice with the cream.