Lemon Posset
Three ingredients, no baking. Silky, tangy lemon cream that sets in the fridge.
Cook
10 min
Chill
4 hrs – overnight
Ingredients
- 3 lemons
- 600 ml heavy cream
- 180 g cane sugar
Method
- Zest the lemons (about 2½ lemons' worth).
- Juice the lemons through a sieve.
- Simmer the cream with the zest and sugar for ~10 minutes. Use modest heat and treat it like boiling milk: look for bubbling, don't let it run away.
- At the edge of a simmer, pour in the lemon juice and stir fully.
- Pour through a sieve once more into lemon rinds, soufflé cups, or small bowls.
- Chill 4 hours to overnight. Longer is better.
Make it the night before: it sets firmer and tastes better.