by | Nutritional values (in one serving) | |
|---|---|
| 375 | Calorie |
| 29 g | Thick |
| 30 g | Carbohydrates |
| 3g | Protein |
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| Nutritional values | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calorie | 375 |
| % Daily Value* | |
| 29 g | 37% |
| Saturated fatty acids 18g | 91% |
| 90 mg | 30% |
| 22 mg | 1% |
| 30 g | 11% |
| Dietary fiber 2g | 8% |
| Total sugars 26g | |
| 3g | |
| Vitamin C 21 mg | 103% |
| Calcium 65 mg | 5% |
| Iron 0 mg | 2% |
| Potassium 145 mg | 3% |
| *% Daily Value (DV) tells you how much of a nutrient in a serving of food contributes to your daily diet. 2000 calories per day is used for general nutritional guidance. | |
(Nutritional information is calculated using the ingredient database and should be considered an estimate.)
Both tangy and creamy, lemon posset is a delightful dessert that takes just three ingredients and 15 minutes to cook. This popular British dessert is a great anytime treat, something you can serve in the afternoon with a cup of coffee or tea, or at the end of a heavy meal.
Just remember to plan ahead. The posset needs at least four hours in the fridge to firm up, so make it in the morning or the night before so it has time to chill until it’s time to serve.
What is Lemon Posset?
A posset is a cold cream-based dessert found throughout the UK. Originally a hot milk and honey drink that was spiced and spiked with beer or wine, posset was very popular in the Middle Ages as a cure for colds and minor ailments and as a sleep aid.
It later became a thickened cream dessert, usually flavored with honey or sugar and lemon, which is the most common recipe today. It’s a great vegetarian dessert because the mixture sets and thickens due to the acid in the lemon juice and not the addition of gelatin like other, similar desserts.
Tips for the Perfect Lemon Pile
- It is important to cook the heavy cream on low heat so as not to burn it. Keep a close eye on the pot as the mixture can suddenly go from boiling to boiling. By cooking, the water is removed from the cream and the fat remains, which then reacts with the lemon juice and thickens into a posset.
- Draining the lemon syrup to remove the zest is optional but recommended for the smoothest and cleanest posset.
How to serve Lemon Posset
This simple dessert is delicious as is, but you can definitely add some finishing touches for extra flavor and texture:
- Just before serving, sprinkle with berries or jam and garnish with a light sprinkling of confectioners’ sugar.
- Toast a few slices of almonds and add them along with a mint leaf as a garnish.
- Scotch shortbread goes wonderfully with a sprinkling of lemon and is one of the most common ways to eat this cream. You can use whatever vanilla cookies you have on hand and layer the crushed cookies with the cream and fruit as if you were building a parfait.
What is the difference between Posset and Panna Cotta?
Both posset and panna cotta are cream-based desserts, but there is a key difference between them. While panna cotta uses gelatin to thicken and set, posset relies entirely on the citric acid found in lemon juice and other citrus fruits.
“The lemons really shine in this sweet and tart filling. It was super easy to make and it turned out incredibly luscious and creamy, but not too rich at all because of the citrus flavor. I can definitely see myself making this again for dinner.” ” – Patty Lee
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2 big lemons
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2/3 cup superfine sugar
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2 cups double cream, or High percentage cream
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1 cup raspberriesfor decoration
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Gather the ingredients.
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Finely grate the rind from the lemons and juice the fruit, removing all the seeds. You should get about 4 teaspoons of peel and 1/2 cup of juice.
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Pour 1/2 cup lemon juice into a small saucepan. Add the grated zest and superfine sugar. Stir well to combine and bring to a slow, gentle boil, about 4 minutes. Remove from heat and set aside.
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In a medium saucepan, bring the cream to a gentle boil over low heat and simmer for 5 minutes. Cook the cream slowly, boiling it quickly will spoil the cream and split it. Remove from heat.
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Slowly whisk the lemon syrup into the hot cream. Strain the mixture into a clean measuring cup.
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Allow the posset to cool slightly and pour into small glasses or glasses. Bring to room temperature.
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Chill in the fridge for at least 4 hours and up to overnight. The cream will be silky and thick.
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Remove from refrigerator and let sit at room temperature for at least 5 minutes before serving.
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Garnish with fresh fruit.
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Recipe variations
Here are some ideas for using our recipe as a base for other types of posset:
- Citrus: Change the citrus flavor by using lime or orange juice instead of lemon. Mix different citrus flavors like lemons with clementines or limes and oranges. (Note that the posset may not set as firmly with less acidic citrus fruits.)
- Vanilla: Add a teaspoon of vanilla extract to the cream and syrup mixture. Be sparing, as the vanilla can overpower and spoil the delicate lemon flavor.
- Spice: Try a light grating of nutmeg or a pinch of ground ginger. Add a little pinch of pumpkin spice for a fall vibe.
- Alcohol: Add a splash of sweet wine, Madeira or mead. While whipping the syrup into the cream, add the alcohol.
- Chocolate: Once off the heat, add 3 1/2 ounces (100 grams) of semisweet chocolate chips to the cream. Stir well until the chocolate melts. Omit the lemon syrup, but make a simple syrup with water. Garnish with grated chocolate.
