Lemon posset
Posset has medieval roots — it was once a hot drink of milk curdled with wine or ale — and today it is one of the simplest English desserts and a neat lesson in kitchen chemistry: the acid in lemon juice sets the proteins in rich cream, which firms up in the fridge into a smooth cream with no eggs, gelatine or starch. Two things matter: rich cream and three minutes at a full rolling boil, which drive off some water and help the dessert set.
Your own work in that: 0 min.
- Boiling the cream 12 min
- Lemon juice 3 min
- Cooling 30 min
- Chilling 180 min
Step by step
0 / 5 doneRub the zest into the sugar
Scald and dry the lemons, zest them and rub the zest into the sugar with your fingers until the sugar is damp. The sugar crystals grind the zest and draw out its oils, so the lemon aroma is more pronounced. Squeeze the juice from the lemons.
Ingredients: 600 ml double cream · 150 g sugar · 3 pcs lemons
Boil the cream and sugar for three minutes
Bring the cream, sugar and zest to a boil and hold a full rolling boil for 3 minutes, stirring. The aim is not only to dissolve the sugar but also to evaporate some water — that helps the dessert set. Use a pan at least twice the size you think you need, because cream climbs fast.
Ingredients: 600 ml double cream · 150 g sugar · 3 pcs lemons
A full rolling boil for three minutes, not just heating.Off the heat, add the lemon juice
Take it off the heat, wait a minute and pour in 90 ml of juice, whisking. The mixture thickens slightly straight away — a sign the acid has worked. Too little acid and it will not set; three medium lemons give roughly that much, but measure the juice rather than counting fruit.
Ingredients: 600 ml double cream · 150 g sugar · 3 pcs lemons
It thickens slightly as soon as the juice goes in.Strain into pots
Pour through a fine sieve into 6 small glasses — the sieve catches the zest and any set specks. Pour straight away, while the mixture is warm and fluid: it levels itself, and a smooth surface is half the charm of this dessert.
Ingredients: 600 ml double cream · 150 g sugar · 3 pcs lemons
Through a sieve, while still warm.Chill for three hours
Cool to room temperature (about 30 minutes), then refrigerate for at least 3 hours. The posset should set firmly enough that a teaspoon leaves a clear trail, while staying creamy. Serve with raspberries and a shortbread finger.
Ingredients: 150 g raspberries · 100 g shortbread
Before you start
Rich cream is essential
The dessert sets thanks to the fat and proteins in the cream. Double cream or 36% cream gives a thick, creamy set, 30% cream a noticeably softer one, and single cream or milk will not set at all — it stays thin and sour. This is the one ingredient you cannot economise on.
Other citrus
Lime gives a tarter, punchier version, passionfruit the most aromatic. Grapefruit and orange are sweeter and less acidic — replace no more than half the lemon juice with them, as their juice alone may not set the cream. Keep to the ratio of 90 ml of juice to 600 ml of cream.
Make it a day ahead
Covered, posset keeps up to three days in the fridge and is just as good on the second day. It is an ideal dinner-party dessert: fifteen minutes the day before and nothing to do on the day.
