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–+ servings
Lemon Posset

Lemon Posset

A delicious and creamy British dessert made with lemon juice and zest, perfect for indulgence.
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Prep Time 10 minutes
Cook Time 3 minutes
Resting Time 3 hours
Total Time 3 hours 13 minutes
Course Dessert
Cuisine British
Servings 6 verrines
Calories 165 kcal

Equipment

  • Whisk
  • saucepan

Ingredients
  

  • 100 ml freshly squeezed lemons and their zest
  • 300 ml heavy cream
  • 100 grams granulated sugar
  • crispy lace biscuits (e.g., Gavottes) for serving

Instructions
 

  • Wash the lemons. Grate the zest from one lemon and set aside.
  • Juice the lemons and set the juice aside.
  • In a saucepan, heat the cream with the sugar over low heat, stirring. Bring to a boil and let boil for 3 minutes, then remove from heat.
  • Incorporate the lemon juice and whisk vigorously. Let sit for a few minutes, then divide into verrines.
  • Let cool to room temperature, then cover each container with plastic wrap. Refrigerate for at least 3 hours (for the cream to set).
  • Just before serving, sprinkle a bit of lemon zest on the verrines. Serve with a biscuit for added crunch.

Notes

A rich and creamy dessert that pairs wonderfully with crispy biscuits.

Nutrition

Serving: 1verrineCalories: 165kcalCarbohydrates: 20gProtein: 1gFat: 10gSaturated Fat: 5gSodium: 16mgFiber: 0.4gSugar: 19g
Keyword citrus dessert, creamy dessert, Lemon Posset, vegetarian dessert
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