Lemon Posset
This Lemon Posset is one of the easiest desserts you'll ever make. With just cream, sugar, and fresh lemon, it sets into a silky, creamy dessert with a bright citrus flavour. For an extra treat, top with a layer of caramelised sugar for a crème brûlée-style crunch. Simple, elegant, and perfect for summer.
Makes 8–10 servings
Ingredients
475ml heavy whipping cream
135g caster sugar
2 tbsp finely grated lemon zest
5 tbsp fresh lemon juice
½ tsp vanilla paste
Instructions
In a saucepan, combine the cream, caster sugar, lemon zest, and vanilla paste. Bring to a gentle boil over medium heat, stirring until the sugar has dissolved.
Allow the mixture to simmer gently for 2–3 minutes, then remove from the heat.
Stir in the fresh lemon juice and mix well. The mixture will begin to thicken slightly. Strain through a fine sieve into a jug and leave to cool for 15 minutes.
Pour into small serving glasses or hollowed-out lemon halves. Cover and refrigerate for at least 4 hours, or preferably overnight, until fully set.
aJust before serving, sprinkle a generous layer of caster sugar over the surface of each posset. Use a kitchen blowtorch to caramelise the sugar until golden and crisp, creating a delicate brûlée-style topping.
Finish with a swirl of whipped cream, a slice of lemon, or a few fresh berries if desired.
Optional Serving Idea
For an extra-special presentation, hollow out lemon halves and use the shells as serving cups. The brûléed sugar topping against the bright yellow lemons makes a beautiful dessert that's perfect for spring and summer entertaining.