English Lemon Posset

Ingredients

• 600 ml Double cream / heavy cream
• 180 g Granulated sugar
• Lemon zest (Zest of 2 lemons)
• Lemon juice (Juice of 3 lemons)

Steps

1. 1

   Zest two lemons and set the zest aside.

2. 2

   For optional lemon-shell serving bowls, cut the lemons in half and scoop out the flesh. Alternatively, prepare glasses or ramekins for serving.

3. 3

   Cut the lemon flesh and squeeze the juice through a sieve to remove seeds and pulp.

4. 4

   Place the double cream, granulated sugar, and lemon zest in a saucepan. Heat over low heat for roughly 10 minutes, or until the mixture starts bubbling.

5. 5

   Remove the cream mixture from the heat.

6. 6

   Pour in the strained lemon juice and stir to combine.

7. 7

   Pour the mixture through a sieve to remove the lemon zest.

8. 8

   Pour the strained posset into the hollowed lemon shells, glasses, or ramekins.

9. 9

   Refrigerate for 3 hours or overnight, until set.

Notes

The source says the lemon-shell bowls are optional; the posset can instead be served in glasses or ramekins. The author noted that extra mixture was poured into ramekins.

Nutrition per serving

• dessert
• British
• no-bake
• vegetarian
• gluten-free
• make-ahead
• lemon