Lemon Posset with Berries

Ingredients

• 2 cup heavy cream
• 0.66 cup granulated sugar
• 1 tbsp lemon zest (grated)
• 6 tbsp lemon juice (from about 2 lemons)
• 1.5 cup blueberries or raspberries (fresh)

Steps

1. 1

   Combine 2 cups heavy cream, 2/3 cup granulated sugar, and 1 tablespoon lemon zest in a medium saucepan.

2. 2

   Bring the mixture to a boil over medium heat, stirring frequently to ensure the sugar dissolves completely.

3. 3

   Continue to boil, stirring frequently, until the mixture is reduced to exactly 2 cups, which should take 8 to 12 minutes. If the mixture begins to boil over, briefly remove the pan from the heat. To ensure accuracy, you can transfer the liquid to a heatproof liquid measuring cup once or twice during this process to monitor the volume.

4. 4

   Remove the saucepan from the heat and stir in 6 tablespoons of lemon juice.

5. 5

   Let the mixture sit undisturbed until it has cooled slightly and a skin forms on the top, about 20 minutes.

6. 6

   Strain the mixture through a fine-mesh strainer into a bowl and discard the lemon zest.

7. 7

   Divide the strained mixture evenly among 6 individual ramekins or serving glasses.

8. 8

   Refrigerate the possets uncovered until they are set, at least 3 hours.

9. 9

   Once chilled and set, the possets can be wrapped in plastic wrap and refrigerated for up to 2 days.

10. 10

    Before serving, unwrap the possets and let them sit at room temperature for 10 minutes. Garnish with 1 1/2 cups of fresh berries and serve.

Notes

Reducing the cream mixture to exactly 2 cups is the key to achieving the proper dense, firm set. Do not leave the cream unattended while boiling as it can boil over easily. Letting the mixture rest for 20 minutes before straining allows the flavors to meld and ensures a silky-smooth texture.

Nutrition per serving

• dessert
• vegetarian
• gluten-free
• citrus
• no-bake
• make-ahead
• summer