Indulge in the tangy yet creamy delight of Lemon Posset, a viral dessert that has taken the internet by storm. With just four simple ingredients and a short 15-minute cooking time, this popular British treat has won the hearts and taste buds of dessert enthusiasts worldwide. Whether you savour it alongside a steaming cup of coffee or tea in the afternoon or serve it as a refreshing finale to a hearty meal, Lemon Posset is sure to leave a lasting impression.
The Origins of Lemon Posset
Delving into the rich history of this delectable dessert, we find that Lemon Posset has its roots in the United Kingdom. Originally, posset was a hot milk and honey beverage infused with spices and often laced with ale or wine. During the Middle Ages, it was a popular remedy for colds, minor ailments, and even used as a sleep aid.
Over time, posset transformed into a thickened cream-based dessert, typically flavoured with honey or sugar and lemon, which remains the most common recipe used today. What sets Lemon Posset apart is its vegetarian-friendly nature, as it achieves its luscious consistency through the natural acidity of lemon juice, eschewing the need for gelatin or cornstarch.
With its tangy creaminess and the royal seal of approval (it was Queen Elizabeth’s go-to dessert!), this forgotten favourite deserves a place in your recipe repertoire. So, follow these simple steps and experience the taste fit for a queen!
5 Lemons, and 5 tbsp of their juice
1/2 cup Strawberry Puree (strained), from 5 oz. frozen or fresh strawberries (optional)
2 cups Heavy Cream
3/4 cup Finely Granulated Sugar
- Slice the lemons lengthwise and scoop out the insides into a bowl. Using a muddler or a wooden spoon, gently smash the lemon guts until the juice starts to separate. Pour the juice through a sieve, discarding the pulp. Save the empty lemon cups for later.
- Blend fresh or frozen strawberries until smooth. Pass the mixture through a sieve to remove any seeds. Skip this step if you want to stick to the classic.
- In a large sauce pot or Dutch oven, combine the heavy cream and granulated sugar over medium heat. Stir until the sugar dissolves completely.
- Increase the heat to medium-high and bring the cream to a boil, stirring constantly. Allow it to boil for 3 minutes, adjusting the heat if necessary to prevent overflow.
- Remove the pot from the heat and whisk in 5 tablespoons of lemon juice and 1/2 cup of strawberry puree. Let the mixture sit for 10 minutes to cool and infuse the flavours.
- After the resting period, whisk the mixture vigorously, observing how it starts to coagulate and thicken.
- Pour the posset into individual lemon ‘cups,’ and for an optional touch of cuteness, top each one with a small strawberry. Wrap each cup with plastic wrap and refrigerate for a minimum of 2 hours, or preferably overnight, to allow the possets to set perfectly.
- Once adequately chilled, uncover the cups and serve the possets cold, and et voilà!