Tuesday, August 1, 2017

Lemon Posset


Lemon posset is a simple dessert, no frills but still perfect- especially for summer. You don't have to turn on an oven, just a bit of time on the stove, it's to made ahead, and it's served cold.
It contains no egg and no gelatin (yay), but it's still beautifully set.

The posset is incredibly smooth and creamy, and wonderfully lemony without the inclusion of zest, but that zest certainly adds a bit of zing- it's your call, and depends whether you're really a lemon lover. 
Down the line I think I'd like to try it with the addition of rosemary or lavender infused sugar...


Serve the posset as is, with berries, or make the smaller portion size and serve with shortbread or as part of a café gourmand (with tiny demitasse spoons, of course).

So simple, but so perfect.

(*As a side note, it's Tuesday evening, I'll be driving to California on Thursday morning. Job change. I'll be taking the Missouri-Kansas-Colorado-Utah-Nevada-California route. It's a long drive, over 30 hours, but there should be plenty to see. And I just made some pecan and rosemary granola bars for the road- mmmmm!  My plan is to keep this up, blogging recipes every now and then, so I hope that won't change!)


Lemon Posset
Serves 4-6

2 c (473 ml) heavy cream
1/2 c plus 2 T (140 g) granulated sugar
5 T (75 ml) lemon juice
2 t (4 g) finely grated lemon zest (optional)

Optional for serving: fresh berries (blueberries, raspberries, blackberries, or strawberries)

Whisk cream and sugar together in a 3 qt saucepan over low heat, stirring occasionally, until the sugar is fully incorporated. Increase the heat to medium and bring the mixture to a boil. Continue boiling 5 minutes while stirring.  Keep an eye on it- especially closer to the end as it can boil over or scorch- just be careful. Remove the pan from the heat, stir in lemon juice and zest if using. Let cool 10 minutes, then pour into jars or ramekins. Let cool and chill at least a couple hours until set.
Serve as desired. 


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