Lemon Posset | Recipeish | Gustus Vitae
- Yield: 4 portions.
- Time: Overnight, with 10 minutes of prep.
- Storage Notes: Will keep in the fridge, covered, for up to 3 days.
- Difficulty: Easy.
Posset is a lovely old-fashioned dessert, a sort of mix between a custard and crème anglaise. We love that it's infinitely adaptable to whatever flavor you're looking for, from vanilla to pineapple to peach to chocolate. We're partial to a lemon-forward flavor, the sharp tartness cutting though the rich cream and making this dessert taste refreshing rather than heavy. Make the day before, give it a quick garnish with berries just before serving, and enjoy the sweet taste of culinary history.
- 2 cups heavy whipping cream.
- 4 medium sized lemons.
- 3Tbs Zesty Lemon Cane Sugar.
- 3/4ths cup powdered sugar.
- 1 handful raspberries for garnish.
- Pour cream into a medium sized sauce pan, and begin heating slowly to medium heat, stirring occasionally so the bottom doesn't burn.
- in a separate sauce pan, zest 3 of the lemons, juice all 4, and combine with Zesty Lemon Cane Sugar and powdered sugar.
- Bring up to a boil, whisking as you do to combine and create a thick syrup.
- Gradually pour syrup into steaming cream, a little bit at a time, stirring as you do.
- Remove from heat and continue stirring, allowing a couple minutes for the creme to cool.
- Pour into wine glasses or similar, and allow a further 5 minutes to cool.
- Cover with saran wrap and refrigerate overnight.
- When you're ready to serve, rough chop some raspberries and mix with a sprinkle of Zesty Lemon Cane Sugar before topping the posset.
- Serve, and devour.