The Old School Charm of Lemon Possets

The lemon posset has landed this side of the Atlantic. If you are unfamiliar with this British classic, just look it up - possets have become the darling of social media. And with good reason: this dessert is super easy to make, requires only three ingredients, and is absolutely scrumptious!

Three everyday ingredients - cream, sugar and lemon juice (and zest) - come together in alchemy to form a silky, smooth delight. Nothing exotic or esoteric, and easily shaken up by substituting the lemon juice with another citrus (yuzu!) or even passionfruit. Yes, this dessert is basically a sweet tart rendition of crème fraîche, but it is so light and refreshing that it's the perfect ending to a big dinner. 

Because there are so few ingredients in this recipe, you'll want to use the best you can find: cream with at least 35% fat content (if you can find 40% it will have a better set); fresh lemon juice and zest if possible - wash in warm water to remove the waxy residue on the peel. You will also need small ramequins or half cup sized bowls . Alternatively, the posset can be allowed to set in a large, shallow bowl, and dolloped over berries once it is thoroughly chilled.

Lemon Possets

Makes 6 to 8 portions

500ml/ 2 cups cream

100g/ ½ cup -3Tbs sugar

2 large lemons, juiced and zested, about 5Tbs juice

In a heavy bottom pan, bring cream and sugar up to a boil. 

When the cream rises, remove from the heat, and stir to dissolve the sugar.

Add the lemon juice and zest to the pan, and return to the stove.

Bring the cream back to a simmer, stirring gently to prevent boiling over.

Wait until the cream rises again before removing from the heat.

The cream can be strained at this point, but it is not necessary. 

Pour into individual ramequins, and place in the fridge to set, at least 1 hour.

Possets are often served with crisp biscuits for texture, but they are just as lovely on their own or with seasonal fruit. Once set, the possets will keep refrigerated for up to five days.

Bon App'!