Updated: Feb 17
A quick little dessert, this Lemon Posset is velvety smooth and totally refreshing. Top with your choice of fresh berries... or stick with Adele Le Brun's recommendation of "three raspberries each".
Recipe courtesy of The Beach House Kitchen
Image courtesy of No1 Family Estate
Prep Time: 5 mins
Cook Time: 32 mins
Chilling Time: 3 hrs
2 cups heavy cream
2/3 cup granulated sugar
1 Tbsp. lemon zest, grated
6 Tbsp. lemon juice, freshly squeezed
1 1/2 cups mixed fresh berries
In a medium sauce pan, combine cream, sugar and lemon zest. Bring to a boil over medium heat. Continue boiling, stirring often until sugar is dissolved. If mixture starts to boil over, carefully remove from heat. Continue to boil until mixture is reduced to 2 cups, about 8-12 minutes.
Remove mixture from heat and stir in the lemon juice. Cool mixture slightly until skins forms on top, about 20 minutes. Strain though a fine mesh sieve. Discard zest. Divide the mixture into 6 individual glasses, jars or ramekins.
Refrigerate uncovered for 3 hours until set. (Once mixture has chilled for 3 hours, each portion can be covered with plastic wrap and kept in the refrigerator for up to 2 days.)
Let sit at room temperature for 10 minutes before serving. Garnish with fresh berries
Adele recommends the No1 Family Estate Cuvée as the perfect pairing!