These lemon possets are cool and silky smooth made simply from cream thickened with lemon juice. Enjoy this rich dessert with some fresh berries, grapefruit, or thinly sliced kumquats.
grapefruit segments or fresh strawberriesfor garnish, optional
Instructions
Add the cream and sugar to a small pot over medium heat. Stir continuously as you raise the liquid to a simmer. Once the cream comes to a rapid boil, immediately lower the heat to maintain a low simmer for 3 minutes.
Juice 1 lemon. Stir the juice into the cream off of the heat. You will see it thicken slightly. Stir for another minute, then pour into 4 small ramekins or serving glasses. Cover with plastic cling wrap immediately and refrigerate for 3 hours or up to 2 weeks.
To serve: Remove the plastic wrap and garnish with grapefruit segments or any fresh berries you like. You can also add a few strips of fresh basil, for a fresh garnish.
Video
Notes
How to remove a skin on the cream?
The purpose of stirring constantly is to prevent a layer of skin from forming on top of the cream. If this happens, then simply take a spoon and wrap the skin around it and throw it away. Get the thickened cream portioned into glasses and protected under plastic wrap to prevent another skin from forming.
Can I use milk instead of cream for a posset?
I would not recommend using milk because when you switch from heavy cream to milk, you lose a considerable amount of fat. This dessert is all about the thickening process of cream to acid to sugar.