Zesty Lemon Posset
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A bright, zesty lemon posset with the zest steeped in the cream, topped with fresh lemon strips.
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Method
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Equipment
- zester
- medium saucepan
- silicone spatula
- fine sieve
- heatproof jug
- 6 small bowls or glasses
- cling film
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 363 kcal |
| Protein | 2.5 g |
| Carbohydrate | 26.2 g |
| of which sugars | 24.7 g |
| of which free sugars | 22 g |
| Fat | 28.9 g |
| of which saturates | 18.4 g |
| Fibre | 0.4 g |
| Salt | 0.12 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Posset
- 480 ml double (heavy) cream
- 130 g caster sugar
- 1 tbsp finely grated lemon zest plus extra strips to decorate
- 100 ml freshly squeezed lemon juice (about 3 lemons)
- 0.5 g fine sea salt or table salt a pinch
To serve
- 1 lemon, cut into thin slices
- 1
Infuse and reduce. combine the cream, sugar, grated zest and salt in the pan, bring to the boil and boil 3-5 min, stirring, until slightly reduced. Zest gives off its fragrant oils in the hot cream.
- 2
Add the juice. off the heat, whisk in the lemon juice.
- 3
Strain. wait 15 min, then strain into the jug to remove the zest for a smooth set. Removing the zest leaves a perfectly smooth set.
- 4
Set. pour into the bowls and chill at least 3 h, uncovered at first.
- 5
Decorate. top each with a few fine strips of lemon zest and serve with a lemon slice on the side. Fresh zest on top adds a fresh lemon scent.
Storage
Cover once set and keep in the fridge for up to 2 days. Add the zest strips just before serving.
