Desserts · By Sharon
Lemon Posset
James and I first tasted this posset at a B&B in 2016 in West Scotland, just across the water from the island of Islay (where we may have "tasted" a bit of scotch — it was, after all, the 200th anniversary of Lagavulin). The Scottish coast was wild and windswept, with our cozy B&B providing amazing meals far from the nearest town. They would cater evening meals on request, and we had several gourmet feasts together with our hosts, Adrian and Stephanie. This lemon posset they served one evening amazed us, so simple, but so rich and refreshingly tart. I added the sugar-infused peel as a garnish — very good! We found out it is an old English dessert, first mentioned in Shakespeare, that assumed its present form in the 1700s as a cold lemon pudding. Best served in martini glasses. You can use just lemon juice, just lime juice, or lemon and lime juice. It's very adaptable!
Ingredients
- 4 cups whipping cream
- 1⅓ cups white sugar
- 10 tbsp fresh lemon juice (or 6 tbsp lemon juice and 4 tbsp lime juice)
- Zest of one large lemon, or more if you like (can sub in some lime peel) — sprinkle ½ tsp sugar on top of zest in a small jar, put the lid on and shake gently to mix (helps it not to clump together); store in fridge until ready to use as garnish
Method
- 1
Bring cream and sugar to boil over medium-high heat in a large heavy bottom pot (it foams up). Stir until the sugar dissolves.
- 2
Boil for 3 minutes, stirring constantly, adjusting heat as needed to prevent the mixture from boiling over. WATCH CAREFULLY: the mixture can boil over in seconds.
- 3
Remove from heat. Stir in the lemon and/or lime juice and cool for 10 minutes.
- 4
Stir the mixture again. Divide into 6 small ramekins or 6 martini glasses.
- 5
Let set for at least 4 hours uncovered in the fridge.
- 6
Mix the zest and sugar. Sprinkle on the top of the posset right before serving.
A note from Sharon
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