Lemon Posset Recipe
I’ve eaten “Lemon Posset” a few times in a local pub / restaurant (the fantastic Michelin-starred Pipe & Glass near Beverley) and each time admired the sharp lemon flavour cutting through the indulgent creaminess. It must be really hard to make, I thought. I was wrong.
It turns out that the reason a “Lemon Posset” is so lemony and creamy is because it’s made of (wait for it) lemons and cream and (barring sugar) nothing else. It’s probably one of the simplest, easiest to prepare desserts I’ve ever made, and that’s why I’m featuring it now. When you’re rushed in the kitchen at Christmas, a time saver such as this is worth its weight in gold.
I found the recipe tucked away in James Mackenzie’s cookbook, On The Menu (James being the head chef and owner of the aforementioned Pipe & Glass Pub). It’s well worth checking out for really polished pub food.
Recipe: Lemon Posset Recipe
Summary: A lemon posset is a rich, smooth and sharp tasting lemon mousse. It’s probably one of the easiest desserts you can make.
- 400ml (1 2/3 cups) Double Cream
- Zest of 2 lemons
- Juice of 2 lemons
- 100g (1/2 cup) Granulated Sugar
- Start by putting your lemon zest into a pan with the cream and turning the heat on low.
- Continue heating, stirring occasionally until the cream just starts to simmer, then turn off the heat.
- Add the sugar and stir until completed dissolved, then add the lemon juice.
- Stir well, then pour through a sieve into a jug.
- Pour from the jug into small glasses (wine glasses work fine), then when cooled place in the refrigerator for at least 2 hours.
Serve either as is, or with a small dollop of freshly whipped cream on top with a few in season berries; many people like to serve with shortbread. I’ve served mine with a simple drizzle of strawberry syrup for contrast.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4