Description

Both tangy and creamy, lemon posset is a delightful dessert that takes just three ingredients and 15 minutes of cooking. This popular British dessert is a wonderful anytime treat, something you can serve in the afternoon with a cup of coffee or tea, or at the end of a heavy meal.

Directions

1. Gather the ingredients.
2. Finely grate the zest off of the lemons and juice the fruit, removing all seeds. You should get about 4 teaspoons of zest and 1/2 cup juice.
3. Pour the 1/2 cup of lemon juice into a small saucepan. Add the grated zest and superfine sugar. Stir well to combine and bring the mixture to a slow, gentle simmer, about 4 minutes. Remove from heat and reserve.
4. In a medium-sized pot, bring the cream to a gentle boil over low heat and allow to simmer for 5 minutes. Make sure to cook the cream slowly, as a fast boil will spoil the cream and split it. Remove from heat.
5. Slowly whisk the lemon syrup into the hot cream. Strain the mixture into a clean measuring cup.
6. Let the posset cool slightly and pour into small ramekins or glasses. Bring to room temperature.
7. Chill in the refrigerator for at least 4 hours and up to overnight. The cream will become silky and thick.
8. Remove from the refrigerator and leave at room temperature for at least 5 minutes before serving.
9. Decorate with fresh berries and serve.