Lemon Posset
Lemon posset is simple yet delicious dessert anyone can make. Ready in minutes, it is perfect for parties, family gatherings or any kind of celebration! Only 3-ingredients!
Servings: 2
Calories: 503
Ingredients
- 1 cup heavy cream (250 milliliters), see note 1
- ¼ cup granulated sugar , heaped (60 grams), see note 2
- 1.5 tablespoon lemon juice , see note 3
Instructions
- Add cream and sugar into a saucepan. Bring to a boil and reduce to simmer for 3 minutes.
- Turn off the heat and let it cool before stirring in lemon juice (see notes 4 and 5).
- Pour into wine glasses and chill before serving.
Notes
- Use heavy cream/double cream or whipping cream. I tested this recipe with soy cream but it did not set.
- Sugar – I use superfine sugar/caster sugar. It has small sugar granules similar to fine salt. Granulated tend to have very large granules but can be used as well. I have not tested this recipe with powdered sugar/icing sugar so don’t know how much of that should be added.
- You will need 1 to 2 tablespoons of lemon juice. I suggest adding one and tasting first. If too sweet, add more juice. Also, the more juice you use, the thicker the posset will turn out.
- Once the lemon is added, the cream thickens. It needs to be refrigerated but the amount of lemon can be adjusted – you can add more if you like.
- I let it cool for 20 minutes, stirring from time to time to get rid of the skin and help the cooling process. It does not have to be cold but not hot.
- Chilling – to best enjoy, chill it in the fridge. Allow 1-3 hours. Note that lemon posset will set completely in the fridge.
Nutrition Facts
Lemon Posset
Amount per Serving
Calories
503
% Daily Value*
Fat
43
g
66
%
Saturated Fat
27
g
169
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
134
mg
45
%
Sodium
32
mg
1
%
Potassium
125
mg
4
%
Carbohydrates
29
g
10
%
Fiber
0.04
g
0
%
Sugar
29
g
32
%
Protein
3
g
6
%
Vitamin A
1750
IU
35
%
Vitamin C
5
mg
6
%
Calcium
79
mg
8
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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