Lemon Posset

Today I combined two of my favorite things: lemon and cooking. Lemon Posset to be exact. I wanted something simple for Easter dessert and with a strong lemon flavor. Posset fit the bill. Originally, posset was a British hot drink made of milk curdled with wine or ale. It was often spiced. Now it is more commonly know as a cold dessert, usually made with lemon, that use heavy cream and sugar. The acid from the lemon acts as a thickening agent. The posset has a silky texture, but unlike mousse is much easier to make.

Here’s the recipe I used:

2 cups heavy cream

3/4 cup granulated sugar

Zest of 2 lemons

1/2 cup freshly squeezed lemon juice (approximately 3-4 lemons though I used 2 large lemons and had plenty of juice)

Fresh berries and mint leaves for garnish

In a medium saucepan, combine the heavy cream and granulated sugar. Place the pan over low heat and stir until the sugar has dissolved completely. Bring the mixture to a gente simmer, but avoid boiling it.

Remove the saucepan from the heat and add the lemon zest and freshly squeezed lemon juices to the cream mixture. Stir well to combine, ensuraing that the lemon flavor is evenly distributed throughout the mixture.

Allow the mixture to cool for about 10 minutes. Then using a mesh strainer, pour the cream through and into small ramekins. Or for a cute presentation (and less dishes), use the lemon halves. Be sure to clean out all the lemon flesh before using it as a bowl. Cover the ramekins with plastic wrap and refrigerate for at least 4 hours or until set. The posset should have a firm, creamy texture when fully chilled.

Once the posset has set, remove it from the refrigerator. Then garnish each with fresh berries and a spring of mint for a little pop of color. I used raspberries because they are my daughter’s favorite. I am so excited to eat our Easter dessert!