Lemon posset
Published on 18 April 2024
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Very delicate lemon cream, easy without gelatine or eggs, with just 3 ingredients: cream, sugar and lemon. Add biscuits and berries as I did if wanted. Softer than panna cotta, almost mousse-like, creamy and lovely after a meal or in a simple glass as a pre-dessert. From the UK; I was sceptical about the texture but surprised by lemon's thickening power.
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Ingredients
INGREDIENTS FOR 4 GLASSES
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TO DECORATE
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Method
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I grate lemon zest, squeeze juice and strain.
I put cream and sugar in a small pan.
I add grated zest of a well-washed organic lemon.
I bring to the boil, add lemon juice, stir and remove from heat.
I remove from heat and cool, stirring occasionally. Strain out lemon zest if wanted; I prefer leaving it in.
I put berries and sugar in a small pan, reserving some whole berries to decorate. Frozen berries work too.
I cook for around ten minutes until fairly thick, then cool.
I take glasses; I halved the quantities and made 2 servings. I crumble one biscuit into each base.
I cover biscuits with a generous tablespoon of sauce, reserving some for decoration.
I add cold cream.
I cover and refrigerate for at least a couple of hours, or make the day before. At serving, add remaining sauce and decorate with berries and mint if wanted.
Delicious.
Original source: https://incucinaconlilly.com/2024/04/18/crema-al-limone-lemon-posset/