- Level: Easy
- Total: 3 hr 55 min (includes chilling time)
- Active: 20 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 202
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 1 g
- Cholesterol
- 54 mg
- Sodium
- 47 mg
Lemon posset is a creamy, light dessert that originated from medieval England. Originally, posset was a warm alcoholic drink made with curdled milk; but, the version we know today is a delightful, chilled, set dessert that allows the lemon flavor to shine with only a few ingredients. You can serve in anything you'd like, but I prefer to serve this in hollowed-out lemon halves to make them extra special and occasion-worthy.
- Level: Easy
- Total: 3 hr 55 min (includes chilling time)
- Active: 20 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 202
- Total Fat
- 17 g
- Saturated Fat
- 11 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 11 g
- Protein
- 1 g
- Cholesterol
- 54 mg
- Sodium
- 47 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Combine the cream, sugar and zest in a medium saucepan over medium heat.
- Bring the mixture to a gentle simmer, stirring frequently to dissolve the sugar, then reduce the heat as necessary to maintain a gentle simmer. If the mixture begins to boil over, briefly remove it from the heat before returning it at a lower temperature. Cook until the mixture is reduced to 2 cups, 15 to 20 minutes.
- Remove the mixture from the heat and stir in the lemon juice, vanilla bean paste and salt. Let the mixture rest for 20 minutes.
- Strain the mixture through a fine-mesh strainer into a bowl and discard the zest.
- Divide the mixture evenly among 8 to 12 individual ramekins (depending on the size) or hollowed-out lemon halves.
- Refrigerate, uncovered, until set, about 3 hours. Once chilled, possets can be covered and stored in the fridge for up to 1 week or frozen for up to 3 months. Unwrap and let them rest at room temperature for 10 minutes before serving (if frozen, allow them to defrost for 30 minutes or longer in the refrigerator). Garnish as desired and serve.
