Lemon Posset is a very old but simple English dessert that has remained popular since medieval times. Indeed, there is even a reference to a posset in Shakespeare’s MacBeth.
Having just been back in England for a few weeks, we noticed that lemon possets are enjoying something of a renaissance being sold in pubs, restaurants and supermarkets. They are quick and easy to make. This is our version.
300 ml of heavy cream
zest and juice of one lemon
150 grams of sugar
In a saucepan add the sugar.
To the sugar add the zest of the lemon.
Continue by adding the cream.
Heat over a medium flame stirring until the sugar is dissolved.
Slowly bring mixture to a boil then remove from the heat.
While stirring add the juice of one lemon.
Pour into glasses or molds.
Chill in the fridge until set, about two hours, but ideally it will be left overnight.
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