Lemon Possets
🟢 Difficulty Level: Beginner
⏱️ Cooking Time: 15 minutes (plus 1–2 hours chill time)
🥘 Ingredients
- 1 cup (240 ml) heavy whipping cream
- 1/4 cup (50g) granulated sugar (use 60g if you prefer sweeter)
- Zest of 1 to 1½ lemons
- 3 tbsp (45g) freshly squeezed lemon juice
- 1 tsp vanilla extract (optional)
🍳 Used Equipment
- Saucepan (Or a frying pan) :
- Small spoon :
- Fine mesh sieve :
- Citrus zester (or grater) :
- Knife :
- Lemon juicer (optional, for extra flavor) :
- Blowtorch (For the sugar hard layer on top of the posset) :
- Bowl :
- Dinner spoon (for scooping out the flesh) :
👨🍳 Steps
- Prep the Lemons:
Zest 1–1½ lemons and set the zest aside. Cut lemons in half and scoop out the flesh. Squeeze the juice through a sieve to remove seeds—measure out 3 tbsp.
- Heat the Cream Mixture:
In a saucepan over medium-low heat, combine heavy cream, sugar, and lemon zest. Stir constantly for 3–5 minutes until sugar dissolves and the cream slightly thickens. It should turn a pale yellow.
- Add Lemon Juice & Vanilla:
Turn off the heat. Stir in the lemon juice and vanilla extract. The cream will thicken more immediately due to the acidity. - Strain the Mixture:
Pour the mixture through a fine sieve to remove zest. Let it cool for a few minutes.
- Fill the Lemon Shells:
Pour the posset mixture into the hollowed lemon halves. Place them upright in a muffin tray or dish.
- Chill Until Set:
Refrigerate for 1–2 hours or overnight until the texture is creamy and firm.
- Optional Brûlée Finish:
Sprinkle a thin layer of sugar on top and caramelize with a blowtorch until golden brown and crisp.
💡 Tips for Best Results
- Use fresh lemon juice for best flavor—avoid bottled.
- Trim the bottom of lemon halves slightly so they stand upright.
- Want extra portions? Double the recipe for extra-large lemons or more servings.
Lemon Possets are creamy, zesty, and effortlessly elegant. Whether you’re hosting a summer dinner or craving a light dessert, this no-bake treat is a sure hit. 🍋✨