Refreshing Lemon Posset – Easy 3-Ingredient Dessert
[Lemon Posset] A Delightful Lemon Dessert Made with Just Three Ingredients
A dessert that perfectly balances deliciousness, simplicity, and visual appeal! This elegant lemon posset is surprisingly easy to make.
Ingredients
- 360ml Heavy Cream (35% fat content or higher recommended)
- 1 Lemon (ensure it’s thoroughly washed as you’ll use the peel)
- 40g Granulated Sugar (adjust to your sweetness preference)
Cooking Instructions
Step 1
First, gather your three essential ingredients for this delightful lemon posset: fresh heavy cream, a lemon, and sweet granulated sugar. It’s crucial to wash the lemon very well, especially since you’ll be using its peel. (Refer to @7023241 for lemon washing tips)
Step 2
Next, we’ll create the lemon zest, which is key to infusing the posset with a bright citrus aroma. Using a fine grater or zester, carefully scrape off the yellow part of the lemon peel. Avoid grating the white pith, as it can impart a bitter flavor. If you aren’t using the lemon peel as a serving vessel, you can use the zest from the entire lemon. However, if you only have one lemon, zest part of it and reserve the rest for juicing. (For more detailed instructions on making lemon zest, see @7022380)
Step 3
Cut the lemon in half lengthwise. This makes it easier to juice and also prepares the peel to be used as charming serving cups.
Step 4
Squeeze the juice from the lemon halves into a clean bowl. For the lemon peel cups, carefully scoop out the inner white pulp with a spoon, leaving a clean, hollowed-out lemon shell ready to be filled.
Step 5
In a saucepan, pour in the 360ml of heavy cream and add the 40g of granulated sugar. If you have a particular sweet tooth, feel free to add a little more sugar to suit your taste! 🙂
Step 6
Now, add the aromatic lemon zest you prepared earlier to the cream mixture in the saucepan. This will beautifully perfume the cream with citrus notes.
Step 7
The amount of lemon zest you add can influence the final color of your posset. For a more vibrant yellow hue, don’t hesitate to use a generous amount of zest.
Step 8
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Be vigilant, as cream can boil over quickly! Stir continuously with a whisk or spatula to prevent sticking and ensure even heating.
Step 9
Once the cream mixture begins to slightly thicken, slowly pour in the 30ml of fresh lemon juice. You can adjust the amount of lemon juice based on your preference for tartness; add a little more if you desire an even tangier flavor!
Step 10
For an exceptionally smooth and refined texture, strain the finished lemon cream mixture through a fine-mesh sieve. This step ensures a luxurious mouthfeel.
Step 11
Carefully pour the lemon posset mixture into the prepared lemon peel cups. Depending on the size of your lemons, this should yield about 5 to 6 cups. If you only have one lemon, you can pour the remaining mixture into small airtight containers or pretty dessert ramekins.
Step 12
The possets need to chill in the refrigerator for at least 2 hours, or until firmly set. If using lemon peels as vessels, they might tilt due to their shape. You can use crumpled newspaper or small props to keep them level while chilling. Ensure any other containers are also placed on a level surface in the fridge.
Step 13
Once the lemon possets are beautifully set, remove them from the refrigerator. Garnish with fresh herbs or edible flowers for an elegant presentation. 🙂 Isn’t this incredibly simple? It’s truly astonishing how such wonderful flavor and appearance can be achieved with just three ingredients, no matter how many times you make it! Enjoy! ㅎㅎ
