Creamy Lemon Posset (Print Version)
# Ingredients:
01 -
200 grams of granulated sugar
02 -
600 ml thick whipping cream (minimum 33% fat)
03 -
75 ml freshly squeezed lemon juice
04 -
2 tablespoons of finely grated lemon peel
# Instructions:
01 -
In a medium saucepan, combine the cream with sugar. Warm over medium heat while stirring, ensuring the sugar dissolves. Take off the heat when you notice small bubbles forming.
02 -
While the cream is still warm, stir in both the lemon juice and zest until blended well.
03 -
After cooling for 10 minutes, pour the mixture through a fine strainer into containers such as ramekins, lemon halves, or cups.
04 -
Leave the mixture to cool fully at room temperature. Cover with plastic wrap if desired, and refrigerate for at least one hour or up to three days before serving.
# Notes:
01 -
Makes around 6 ramekins or 12 hollowed-out lemon halves.
02 -
This dessert firms up naturally when the acidity in the lemon reacts with the cream.