Lemon Posset
Recipe by Giulio Polisi
Posset was originally a popular hot drink that consisted of curdling milk with wine or ale and then spicing it. Originally, it was used as a remedy in Sweden, Norway and England. The original drink became extinct and nowadays the term relates to a cream, sugar and citrus based dessert. It is one of my go-to simple desserts in summer for its citrussy kick.
Course: DolciCuisine: BritishDifficulty: Easy
Servings
+
-
4
servingsPrep time
15
minutesCooking time
5
minutesResting Time
2
hoursTotal time
2
hours20
minutesIngredients
The juice and zest of 2 lemons
60 g 60 sugar
1 1 packet vanilla sugar (best to use the bio one with actual vanilla bean inside) or one vanilla bean, de-podded
200 ml 200 double cream
Directions
- De-zest the lemons into a pot with a fine grater. Add the sugar and the vanilla sugar and whisk to combine. Add the cream.
- Heat over medium-low heat, bring to a simmer, stirring constantly. Simmer for about 3 minutes, until you see gentle bubbles.
- Remove from heat, add lemon juice and whisk to combine. Allow to cool for 10 minutes.
- Strain through a fine mesh strainer to remove zest – this step is optional.
- Allow to cool completely to room temperature, then refrigerate for at least 2 hours or until set. Keep covered in the fridge.
- Serve in small cups or – if you are cool like me – reuse the lemon shells for dramatic effect.
Equipment
- Small pot
- Fine grater
- Whisk
- Fine mesh strainer
- Serving cups
Notes
- Serve in small cups or – if you are cool like me – reuse the lemon shells for dramatic effect.
- Needs at least 2 hours in the fridge to set.