Creamy Lemon Posset
Savor this quick and easy French-inspired recipe by Sarah Sharratt from UpRooted.
- 5 hours 30 minutes
- 30 minutes
- 6 servings
- 2½ cups Heavy Cream
- ¾ cup Sugar
- Juice of 3 Lemons and peel from 1 Lemon, white pith removed
- Candied Lemon Peel (optional):
- Peel from 2 Lemons, white pith removed, finely julienned
- 2 cups Sugar
- French Macarons or Shortbread, for serving, optional
- For the posset: In a medium saucepan over medium heat, bring the cream, sugar and lemon peel to a gentle simmer, stirring frequently to make sure all the sugar dissolves. Remove from the heat and stir in the lemon juice; you will see the mixture start to thicken. Strain the mixture through a sieve into a heat-proof pouring jug, allow to cool for 5 minutes, and then pour into your chosen serving glasses. (I like to serve mine in vintage champagne coupes.) Refrigerate until set, at least 5 hours
- For the candied lemon peel: Place the lemon peel and 2 cups water in a small saucepan and bring to a boil; strain, reserving the peel. In another saucepan, combine the sugar with 2 cups water. Bring to a simmer to dissolve the sugar. Add the lemon peel to the syrup and simmer for 20 minutes. Leave the peel in the sugar syrup to cool, then transfer to a wire rack to dry
- Garnish the posset with candied lemon peel if using, or serve it on its own or with some macarons or shortbread
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