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Lemon Posset

Servings: 6


INGREDIENTS

  • 600 g (2½ cups) heavy whipping cream (min 35%)
  • 150 g (½ cup) sweetener – ground to fine powder – or adjust to taste
  • 150 g (2/3 cup) fresh lemon juice
  • 26 g (3 tbsp) lemon zest
  • OPTIONAL Garnish
  • 6 tbsp (1 tbsp/serving) fresh blueberries
  • Extra lemon zest – light dusting
  • Thin shortbread cookie

DIRECTIONS

  • 1.   Pour the cream into a saucepan. Add the sweetener and lemon zest, and stir to combine

  • 2.   Place saucepan over medium-low heat. Stir while heating, bringing to a light boil. Cook until the sweetener has completely dissolved and the cream has evaporated a bit

  • 3.   Remove the saucepan from the stovetop. Pass mixture through a fine mesh sieve to remove the lemon zest. As posset is cooling, stir frequently to prevent a skin from forming on the surface. Set aside and let rest to cool to room temperature, about 15 to 20 minutes

  • 4.   When cooled, pour in the lemon juice, stirring well to combine. Pour into serving dishes or glasses. Cover with a tea towel or light cloth. Do not use cling wrap as it may weep, and drip over posset surface. Refrigerate for 4 to 6 hours or until the posset has set. Posset can be made ahead and kept in the refrigerator for 2 to 3 days

  • 5.   OPTIONAL: Garnish with a light sprinkle of lemon zest and 1 tbsp of blueberries placed in the center. Alternatively, garnish with any other berries of your choice. Posset is often served with a thin wafer cookie or a shortbread cookie

MACRONUTRIENTS CHART


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  • By Angela Wilkes
  • Cuisine: British
  • Category: Desserts
  • Created: September 8, 2023

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