Lemon posset
Lemon posset is somewhere between a citrus cream and a soft pudding: a silky, spongy dessert that is thickened by the natural reaction of cream and lemon. That's why it's worth using high-fat whipped cream, as this will make the end result really creamy and rich.
It's surprisingly easy to make, but it can be spectacular to serve. It looks especially good stuffed into a lemon peel, and goes great with a few raspberries, blueberries, or a sprig of fresh mint. A light summer dessert that's perfect after dinner or as a welcome drink.
Ingredients
10 adaghoz
6 large lemons
2 cups/480 ml whipping cream (see tips)
⅔ cup sugar
a pinch of fine salt
fresh mint for serving
Preparation
1. Cut 5 lemons in half lengthwise. Using a spoon over a fine sieve set over a bowl, scoop out the flesh of the lemons – you can also cut around the edges with a knife – and press through the sieve to extract the juice. Measure out ⅓ cup of lemon juice for the posset, reserving the rest for another use.
Place the squeezed lemon peels, cut side up, on a tray or in a muffin tin to keep them stable in the fridge. Grate the remaining lemon peel.
2. In a medium saucepan, combine the heavy cream, sugar, 1 tablespoon lemon zest, and salt. Heat over medium heat, stirring constantly, until the sugar is completely dissolved, then bring to a simmer.
Let it simmer gently for 3 minutes without stirring, so that the cream thickens slightly and the flavors concentrate. The full 3 minutes are important: one of the most common mistakes with lemon posset is not cooking the cream enough and the dessert doesn't set properly.
3. Remove from heat and pour the cream through a fine sieve into a heatproof measuring jug or pitcher, leaving the lemon zest on top. Whisk in the lemon juice until completely smooth. The acid will start to thicken the cream slightly.
4. Pour the posset into the lemon peels while still warm – not hot, but not yet cold. The mixture should still be liquid enough to be easily filled; if left too long it will start to set. If this happens, reheat carefully over a very low heat until it is slightly loose again.
Place the filled lemons in the refrigerator, uncovered, for at least 4 hours, until completely frozen.
Tips
Only high-fat whipping cream can be used for this recipe. Cooking cream, lower-fat versions, or plant-based alternatives will not set properly.
A muffin tin is the easiest way to keep lemon peels stable in the fridge – each indentation will hold exactly half a lemon.
The posset can be made up to 2 days in advance. Once completely frozen, cover loosely with cling film.
