Cook and Scale

Lemon Posset

4 servings · 18 min total

A three-ingredient British pudding of cream set with nothing but lemon juice into a dense, silky, intensely citrus cream. Elegant, effortless, and made ahead.

Ingredients

6 dl heavy cream
150 g white sugar
6 tbsp lemon juice
1 tbsp lemon zest
150 g raspberry

Contains: Milk

Allergen info is best-effort — please verify yourself.

Method

1.
Heat the cream — Combine the cream and sugar in a saucepan and bring to a gentle boil, stirring until the sugar dissolves.
2.
Whisk in the lemon — Let it bubble gently for 3 minutes, then remove from the heat and whisk in the lemon juice and zest. The acid will thicken the cream.
3.
Chill until set — Pour the mixture into four glasses and chill for at least 3 hours until softly set.
4.
Top with raspberries — Top each posset with fresh raspberries just before serving.