Lemon Posset
Heavy cream boiled with sugar and sharpened with lemon juice, poured into glasses and set in the fridge. Start it at least 5 hours before you serve.
The set comes from the acid in the lemon juice meeting the hot, sugared cream, so there is no gelatin, egg or cornstarch to get right. Boil the cream and sugar for the full 3 minutes: a shorter boil gives a posset that stays loose in the glass. Use juice squeezed from fresh lemons; bottled juice tastes flat here. Pour into small glasses, because a portion is rich and a wide dish sets more slowly. A few raspberries or a thin crisp cookie on the side cuts the richness.
Start this the night before — something here has to soak, prove or set overnight.
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Ingredients
for 6Ticks stay put if you leave and come back.
Method
5 stepsRead it through once before you start the pan.
Storage
- Fridge
- Up to 3 days
Keep the glasses covered with plastic wrap in the fridge and serve cold, straight from the fridge. Do not freeze; the cream separates as it thaws.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
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