Lemon Posset
2019-01-25- Cuisine: British
- Course: Dessert
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- Servings: 4 to 6
Lemon Posset is an old classic British dessert. It had gone into decline until some chefs revived it in recent years.
I discovered this pudding the first year I arrived to U.K… and I loved it. It’s so easy to make and, best of all, it needs only 3 ingredients.
I have followed James Martin’s (British Chef) recipe when I first prepared this dessert. So the basic recipe herein is the same!
Ingredients
- 600 ml of double cream or same amount of full fat fresh cream available in other countries
- 140g of caster sugar
- 1 or 2 lemons, zest and juice
Method
Step 1
Mix the caster sugar with the cream then put in a pan and bring to boil on low heat. Simmer for 3 minutes then remove from the heat. Add the juice of 1 lemon or 2 (according to your taste) then stir in the grated lemon zest and whisk well.
Step 2
Pour into ramekins and refrigerate for 2 to 3 hours. Decorate with some lemon zest and serve.
Step 3
I have also done another version by adding a compote of blackberries in the ramekins before pouring the posset then topping with crushed ginger biscuits.
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