Huge Lemon Posset with Caramelised Sugar

Ingredients

• 600 ml heavy cream (cold)
• 150 g granulated sugar (plus extra for the caramelized topping)
• 3 lemons (zested and juiced)

Steps

1. 1

   Zest the lemons and set the zest aside. Squeeze the juice from the lemons into a separate container and set aside.

2. 2

   In a pot, combine the cold heavy cream, granulated sugar, and lemon zest.

3. 3

   Place the pot over low heat. Stir continuously until the sugar has completely melted, which typically takes about 10 to 16 minutes.

4. 4

   Monitor the temperature of the cream closely. As soon as it reaches 64°C (147°F) or just starts to bubble, remove it from the heat immediately to prevent a grainy texture.

5. 5

   Pour the lemon juice into the hot cream mixture and mix well. The mixture should begin to thicken immediately.

6. 6

   Strain the mixture through a fine-mesh sieve into a large serving bowl or container if you wish to remove the lemon zest for a smoother texture.

7. 7

   Refrigerate the posset for at least 3 hours, or preferably overnight, until completely set.

8. 8

   Before serving, sprinkle a thin, even layer of sugar over the top of the set posset. Use a blowtorch to caramelize the sugar until it forms a hard, golden-brown crust.

Notes

Be careful not to overheat the cream past 64°C, as this can cause the proteins to denature incorrectly and result in a grainy rather than silky texture. While you can serve these in hollowed-out lemon halves, the author notes this can sometimes impart a bitter flavor to the dessert.

Nutrition per serving

• dessert
• vegetarian
• gluten-free
• lemon
• english
• no-bake