Sweet and Tangy Lemon Posset

What Makes These Irresistible?

This Lemon Posset Dessert is a silky, refreshing treat that's as elegant as it is simple to make. With just four main ingredients, it transforms into a creamy, tangy dessert beautifully served in hollowed-out lemon shells for an eye-catching presentation. Perfect for special occasions or as a light and citrusy ending to any meal.

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Ingredients

• 600 ml heavy whipping cream (at least 33% fat, made from real milk)

• 1 cup granulated sugar (200 grams)

• 6 lemons (plus lemon zest and juice)

• 75 ml fresh lemon juice (preferably fresh)

• 2 tbsp lemon zest

Instructions

1. In a saucepan, combine the cream and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves. Once fine bubbles appear on the surface of the cream, remove the pan from the heat.

2. Stir in the lemon zest and lemon juice.

3. Allow the mixture to cool for 10 minutes. Then, strain it into the lemon shells (about 12 shells or 6 lemons)

4. Let the mixture cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 1 hour or up to 3 days before serving.

Notes:

1. For best results, use freshly squeezed lemon juice to achieve a vibrant flavor.

2. If you prefer, serve the posset in small dessert glasses instead of lemon shells.

3. Be sure to strain the mixture for the creamiest texture.

4. Serve these possets chilled, garnished with a sprinkle of extra lemon zest or a sprig of fresh mint for a pop of color. Pair with a crisp shortbread cookie for added texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Servings: 6 cups

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