Lemon Posset
Debbie doesn’t think there’s any better way to brighten up a dark winter day than with a light yet luxurious citrus dessert, and one of her favorite treats is a posset. A posset is basically a citrus pudding, but rather than being thickened with gelatin, eggs or starch, the cream is set by a reaction between the acid in the citrus and the fat in the cream. Here, she shares the classic way to make posset (with lemon), but feel free to experiment using other citrus or by steeping tea or herbs into the cream for delicious variations such as grapefruit vanilla or chamomile lemon. Possets are great on their own or can be dressed up with fresh berries, candied citrus peel or a shortbread cookie on the side.
Ingredients
2 cups heavy cream
⅔ cup sugar
Zest of one lemon
6 tablespoons fresh lemon juice
Directions
In a medium saucepan, bring the cream, sugar and zest just to a boil, then reduce heat and simmer on low for 4–5 minutes, stirring frequently so that the mixture doesn’t burn or boil over.
Remove from the heat, stir in the lemon juice, and let cool for 15 minutes.
Strain the mixture through a fine mesh sieve into individual dessert dishes, and chill for at least 4 hours or overnight in the refrigerator.
Serve as is or garnish with fruit or cookies.
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