Lemon Posset

I gave this a try for the first time a few years ago and couldn’t believe how easy it was. It’s like magic!

And there are only three ingredients:

sugar, cream and lemons

Sugar, cream and lemons.

There’s not too much to show:

stirring the cream and sugar

Stirring the cream and sugar.

So here’s a pretty picture for filler:

still life with lemons

Still life with lemons.

Finished product:

lemon posset

Lemon posset.

Lemon Posset

Serves 4

1-1/4 cup heavy cream
3/8 cups granulated sugar
juice of 1 or 2 lemons

Pour the cream into a small pan and add the sugar. Slowly bring to a boil, stirring constantly to dissolve the sugar. Once it comes to a boil, let the cream bubble for another 3 minutes, stirring all the time.

Remove the pan from heat and pour in the juice of 1 lemon, stirring the mixture thoroughly as you do so. It should start to thicken instantly. Taste the mixture and add a little more lemon juice if not tart enough. The posset should be sweet, tangy and creamy.

Let cool for about 5 minutes, then pour into individual glasses. Cover with plastic wrap and chill in the refrigerator for at least 3 hours or overnight. If the possets are very firm, take them out of the refrigerator 15 minutes before serving to soften. Serve with dessert cookies.

You can find the recipe in Gordon Ramsay’s Family Fare cookbook.


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