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| nutritional information (per serving) | |
|---|---|
| 375 | calories |
| 29g | Fat |
| 30g | carbohydrates |
| 3g | protein |
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| nutritional information | |
|---|---|
| Servings: 6 | |
| amount per serving | |
| calories | 375 |
| % Daily Value* | |
| 29g | 37% |
| Saturated Fat 18g | 91% |
| 90 mg | 30% |
| 22 mg | 1 % |
| 30g | 11% |
| dietary fiber 2g | 8th % |
| Total sugar 26g | |
| 3g | |
| Vitamin C 21 mg | 103% |
| Calcium 65 mg | 5% |
| iron 0 mg | 2% |
| Potassium 145 mg | 3% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Both flavorful and creamy, Lemon Posset is a delicious dessert that requires only three ingredients and 15 minutes of cooking time. This popular British dessert is a wonderful all-occasion treat to serve with an afternoon cup of coffee or tea, or at the end of a heavy meal.
Just plan ahead. Posset needs at least four hours in the fridge to set. Therefore, prepare it in the morning or the night before to allow it to cool before serving.
what is a lemon
Posset is a cold cream based dessert common throughout the UK. Originally, posset was a drink made from hot milk and honey, flavored and infused with beer or wine. In the Middle Ages, Posset was very popular as a remedy 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 used today. This is a great vegetarian dessert as the mixture sets and thickens thanks to the acidity in the lemon juice and not the addition of gelatin like other similar desserts.
Tips for the perfect lemon poset
- It is important to cook the cream over low heat so that it does not burn. Keep an eye on the pot as the mixture can go from simmering to boiling all of a sudden. Boiling removes the water from the cream and leaves behind the fat, which then reacts with the lemon juice and thickens into a mass.
- Straining the lemon syrup to remove the zest is optional but recommended for the smoothest and cleanest possible result.
How to serve Lemon Posset
This easy dessert is delicious on its own, but you can add finishing touches for extra flavor and texture:
- Just before serving, top with berries or berry jam and decorate with a light pinch of icing sugar.
- Toast some slivers of almonds and add them along with a mint leaf for garnish.
- Scottish shortbread pairs beautifully with lemon posset and is one of the most common ways to eat this cream. You can use any vanilla biscuit you have on hand and top the crushed biscuits with cream and fruit as if you were baking a parfait.
What is the difference between Posset and Panna Cotta?
Both Posset and Panna Cotta are cream based desserts, however there is one key difference between the two. While panna cotta uses gelatin to thicken and firm, Posset relies solely on the citric acid found in lemon juice and other citrus fruits.
“Lemons really shine in this sweet and tart dish. It was super easy to make and was incredibly moist and creamy, but not overly rich at all due to the citrus flavor. I can definitely see myself making it again for a dinner party.” -Patty Lee
2 large Lemons
2/3 Cup extremely fine sugar
2 cups double cream, right? whipped cream
1 Cup raspberriesfor garnish
Gather the ingredients.
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Finely grate the zest from the lemons and squeeze the fruit, removing all the pits. You should end up with about 4 teaspoons zest and 1/2 cup juice.
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Pour half a cup of lemon juice into a small saucepan. Add the grated zest and the finest sugar. Stir well and let the mixture simmer slowly and gently for about 4 minutes. Remove from stove and store.
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Slowly stir the lemon syrup into the hot cream. Strain the mixture into a clean measuring cup.
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Allow the mixture to cool slightly and pour into small molds or glasses. Bring to room temperature.
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Chill in the fridge for at least 4 hours to overnight. The cream becomes silky and thick.
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Remove from the fridge and let stand at room temperature for at least 5 minutes before serving.
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Decorate with fresh berries.
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recipe variations
Here are a few ideas on how to use our recipe as a base for other varieties of Posset:
- citrus fruits: Change up the citrus flavor by using lime or orange juice instead of lemon. Mix in different citrus flavors like lemons with clementines or limes and oranges. (Note that the posset may not firm up as much with less acidic citrus.)
- Vanilla: Add a teaspoon of vanilla extract to the cream and syrup mixture. Be sparing as the vanilla can overwhelm and spoil the delicate lemon flavor.
- Spices: Try a light sprinkling of nutmeg or a sprinkling of ground ginger. Add a pinch of pumpkin spice for an autumnal twist.
- Alcohol: Add a dash of sweet wine, Madeira or mead. Add the alcohol while whisking the syrup into the cream.
- Chocolate: Once you turn off the heat, add 100 grams of semi-sweet chocolate chips to the cream. Mix well until the chocolate has melted. Omit the lemon syrup, but make a simple syrup with water. Decorate with shaved chocolate.
