Creamy Lemon Posset
Creamy Lemon Posset
Savor this quick and easy French-inspired recipe by Sarah Sharratt from UpRooted.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 5 hours 30 minutes
  • Cooking Time 30 minutes
  • Yield 6 servings
  • Posset:
  • 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
  1. 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
  2. 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
  3. 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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