Lemon Posset Recipe

Heavy cream: This is the base of the posset, providing a rich and creamy texture. Make sure to use heavy cream and not a lighter alternative for the best results.

Granulated sugar: This sweetens the posset and helps to balance the tartness of the lemon. Regular granulated sugar works perfectly.

Lemons: Fresh lemons are crucial for this recipe. You'll need both the juice and the zest to infuse the posset with a bright, citrusy flavor.

When bringing the heavy cream and sugar to a boil, make sure to stir constantly to prevent the mixture from scorching. Use a heavy-bottomed saucepan to ensure even heat distribution. After adding the lemon juice and zest, give the mixture a good whisk to fully incorporate the citrus flavors. Pour the mixture into chilled serving glasses to help it set more quickly and evenly.

• heavy cream - Substitute with coconut cream: Coconut cream provides a similar rich and creamy texture, making it a good dairy-free alternative.

• heavy cream - Substitute with evaporated milk: Evaporated milk can mimic the thickness of heavy cream, though it may be slightly less rich.

• granulated sugar - Substitute with honey: Honey adds a natural sweetness and can be used in slightly smaller quantities due to its higher sweetness level.

• granulated sugar - Substitute with maple syrup: Maple syrup offers a unique flavor and can be used as a natural sweetener, though it may slightly alter the taste.

• lemons, juiced and zested - Substitute with lime juice and zest: Lime juice and zest provide a similar acidic and citrusy flavor, though with a slightly different taste profile.

• lemons, juiced and zested - Substitute with orange juice and zest: Orange juice and zest offer a milder, sweeter citrus flavor, which can create a different but pleasant variation.

• Allow the lemon posset to cool completely at room temperature before storing.
• Cover each serving glass with plastic wrap or transfer the posset into an airtight container.
• Store in the refrigerator for up to 3 days to maintain its creamy texture and fresh flavor.
• For longer storage, place the posset in the freezer. Ensure the container is airtight to prevent freezer burn.
• When ready to serve, thaw the posset in the refrigerator overnight. Avoid thawing at room temperature to maintain its consistency.
• Garnish with fresh lemon zest or a sprig of mint before serving to add a touch of elegance and freshness.

• Gently warm the lemon posset in a saucepan over low heat, stirring occasionally to ensure it heats evenly. Be careful not to let it boil, as this can alter the texture.
• If you prefer a quicker method, microwave the lemon posset in short bursts of 10-15 seconds, stirring in between each burst to maintain a smooth consistency.
• For an elegant touch, place the lemon posset in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir gently until warmed through.
• If you have a sous-vide machine, place the lemon posset in a sealed bag and immerse it in a water bath set to 140°F (60°C) for about 15-20 minutes, ensuring it heats evenly without curdling.

• Saucepan: Used to heat and combine the heavy cream and sugar.

• Wooden spoon: Essential for stirring the mixture constantly to prevent it from burning.

• Citrus juicer: Helps extract juice from the lemons efficiently.

• Zester: Used to grate the lemon zest finely.

• Measuring cups: Necessary for accurately measuring the heavy cream and sugar.

• Measuring spoons: Useful for measuring the lemon juice if needed.

• Serving glasses: Containers to pour the posset mixture into for setting and serving.

• Refrigerator: Required to chill the posset for at least 2 hours before serving.

Prepare ingredients in advance: Measure out the heavy cream, sugar, and lemon juice and zest before you start cooking to streamline the process.

Use a microplane for zesting: A microplane makes zesting lemons quick and easy, saving you time and effort.

Simmer without distraction: Stay focused while bringing the heavy cream and sugar to a boil to avoid overflows and ensure even cooking.

Chill glasses in advance: Place your serving glasses in the fridge beforehand so the lemon posset sets faster once poured.

Clean as you go: Tidy up while the mixture simmers to save time on cleanup later.